Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Pork Chops and Cabbage with Chile-Ginger Butter
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- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 605
- Total Fat
- 47 g
- Saturated Fat
- 21 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 46 g
- Cholesterol
- 198 mg
- Sodium
- 1086 mg
The secret to this simple grilled dinner is the vibrant chile-ginger butter that gets brushed onto the pork chops and cabbage wedges as they cook. The butter melts and infuses everything with the flavors of bright ginger, fresh lime and a little heat from the Fresno chile. You’ll want to make extra of this versatile butter to brush onto everything from grilled chicken and fish to corn and other vegetables.
- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 605
- Total Fat
- 47 g
- Saturated Fat
- 21 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 46 g
- Cholesterol
- 198 mg
- Sodium
- 1086 mg
Ingredients
For the Pork and Cabbage:
For the Chile-Ginger Butter:
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Directions
- Marinate the pork: Combine the soy sauce, lime juice, brown sugar, garlic and cumin in a baking dish. Prick the pork chops all over with a fork and season lightly with salt and pepper. Add to the marinade and turn to coat. Cover and refrigerate 1 hour.
- Meanwhile, make the chile-ginger butter: Stir together the butter, Fresno chile, ginger, lime zest and 1/2 teaspoon salt in a medium bowl until well combined. Remove about one-third of the butter to a small bowl for the pork chops and reserve the remaining butter for the cabbage.
- Preheat a grill to medium; oil the grill grates. Remove the pork chops from the marinade, pat dry with a paper towel and drizzle with canola oil. Rinse the cabbage wedges to get some water between the leaves, gently pushing open the leaves if they’re tightly packed. Drizzle with canola oil and sprinkle with salt.
- Place the cabbage wedges flat-side down on the grill, cover and cook until well marked, 5 to 6 minutes. Flip and grill the other flat side, covered, 5 to 6 more minutes. Flip to grill the curved side and brush the flat sides with some of the chile-ginger butter. Cover and grill until the cabbage is crisp-tender, 5 to 6 more minutes. Brush with more butter and remove to a large platter. Sprinkle with salt. Cover loosely with foil to keep warm.
- Increase the heat to medium-high. Grill the pork chops until well marked, about 1 1/2 minutes. Flip, brush with some of the butter and cook about 1 1/2 more minutes. Flip again, brush with more butter and grill until cooked through but still juicy, 30 seconds to 1 minute more. Remove to the platter with the cabbage and brush with the remaining butter.
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