Grilled Pork with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. The pork chops get a beautiful char on the grill while the cabbage softens into something sweet and tangy. I love that cabbage is packed with vitamin C and fiber, making this a genuinely nourishing meal without any fuss. The maple syrup and apple cider vinegar create this wonderful glaze that makes everything taste elegant, but honestly, you're just throwing simple ingredients together. It's the kind of dish that feels special enough for guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 4pork chops(1-inch thick, bone-in preferred)
- 1green cabbage(halved and cut into 2-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsapple cider vinegar
- 2 tablespoonsmaple syrup
- 1 tablespoondijon mustard
- 2 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). Pat pork chops dry with paper towels and season both sides with salt, pepper, and smoked paprika.
Tip: Dry meat helps achieve better browning and crust development on the grill.
- 2
Brush cabbage wedges lightly with 2 tablespoons of olive oil and season with salt and pepper.
Tip: Keep cabbage wedges intact by cutting through the core, which helps them hold together while grilling.
- 3
Whisk together apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a small bowl. Set the glaze aside.
Tip: This glaze can be made up to 2 hours ahead and refrigerated.
- 4
Place pork chops on the grill and cook for 5-6 minutes without moving them, until golden grill marks form. Flip and cook for another 4-5 minutes until internal temperature reaches 145°F.
Tip: Resist the urge to move the meat frequently; letting it sit creates a flavorful crust.
- 5
During the last 2 minutes of pork cooking, place cabbage wedges on the grill and cook until lightly charred, turning once. Remove pork and cabbage from grill to a serving platter.
Tip: Charring the cabbage caramelizes the natural sugars and adds depth of flavor.
- 6
Heat a large skillet over medium heat and add remaining 2 tablespoons olive oil and butter. Add the grilled cabbage wedges back to the skillet and pour the glaze over them.
Tip: Working in batches ensures the cabbage gets properly coated without overcrowding.
- 7
Toss the cabbage gently for 2-3 minutes until the glaze thickens and coats the cabbage well. Add fresh thyme sprigs and cook for 1 minute more.
Tip: The glaze will reduce and become slightly sticky, clinging beautifully to the cabbage.
- 8
Serve the glazed cabbage alongside the grilled pork chops, drizzling any remaining glaze over the top. Garnish with fresh thyme if desired.
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