Grilled Pork with Cabbage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve the glazed cabbage alongside the grilled pork chops, drizzling any remaining glaze over the top. Garnish with fresh thyme if desired.