Summer Pork Chops with Grilled Spring Cabbage
Juicy summer pork chops and lightly grilled spring cabbage give an easy dinner with a clear taste of summer. This recipe for summer pork chops with grilled spri…
Ingredienser
Instructions
Brush the summer pork chops with sunflower oil and season with salt and pepper.
Cut the spring cabbage into wedges and leave a little of the core attached so the wedges hold together.
Brush the cabbage with sunflower oil and season with salt and pepper.
Grill chops and cabbage over direct heat for 3 to 4 minutes on each side, until the chops are heated through and the cabbage has clear grill marks.
Stir together Dijon mustard, apple cider vinegar, honey, olive oil, lemon juice and capers into a vinaigrette.
Season the vinaigrette with salt and pepper.
Pour the vinaigrette over the grilled cabbage and serve with the pork chops.
Nutrition per serving
Energi ca. 350 kcal
Protein 3.3 g
Fett 30.8 g
Karbohydrater 18.7 g
Fiber 5.4 g
Sukker 12.7 g
Salt 0.5 g
Tips & tricks
Taste the chops before adding extra salt. Summer pork chops are often salty already, and the vinaigrette can give enough flavor to both the meat and cabbage.
Did you know?
Summer pork chops are lightly salted and smoked, so they need shorter cooking than raw chops. Grilled spring cabbage adds sweetness and a light smoky aroma, while vinaigrette with mustard, honey, lemon and capers brings acidity and freshness. This makes the dish lighter and more summery.
