Grilled Pork Shoulder Chops with Nectarine Slaw - Discover California Wines

Ingredients

• 2 teaspoons dried oregano, crushed between your fingers
• 1-1/2 teaspoons kosher or sea salt
• ¾ teaspoon garlic powder
• ¾ teaspoon ground fennel
• ¾ teaspoon paprika
• 4 bone-in pork shoulder blade chops, about 8 ounces (225 g) each and ½ inch (1.25 cm) thick
• 1 tablespoon extra-virgin olive oil Dressing:
• ¼ cup (60 ml) extra virgin olive oil
• 2 tablespoons apple cider vinegar, or more as needed
• 2 teaspoons honey
• Kosher or sea salt and freshly ground black pepper
• ½ pound (225 g) green cabbage, cored and very thin sliced
• ¼ pound (115 g) radicchio, cored and very thinly sliced
• 1 large carrot, peeled and grated
• 1/3 cup (40 g) minced green onion, white and pale green parts only
• 1/3 cup (40 g) toasted slivered almonds
• 1 large ripe but firm nectarine, very thinly sliced