It’s late spring and BBQ season here in Adelaide, so recently we have been giving our gas and charcoal BBQs a workout. We like cooking on the grill because of the ease of clean up, especially on a busy weeknight after work. Some simply seasoned meat, a salad and that’s dinner done.
Last night featured thick pork loin chops, marinated with a little soy while the grill heated up. The salad was a simple mix of two types of cabbage, purple and white, finely sliced on the mandolin, a grated carrot, two spring onions cut into rings, a red capsicum (bell pepper) and some ripped coriander leaves.
To follow with the Asian theme I whipped up a dressing for the salad with a combination of soy, canola oil, a drop of sesame oil, a squeeze of fresh lime and a few teaspoons of a sesame nut spread that we normally use for toast. The salt of the soy sauce was balanced by the sweetness of the nut spread and the addition of lime created a freshness that matched the season!
A grind of fresh pepper on the chops, toss the salad and serve up. A thirty-minute meal for busy people. Leftover slaw for my lunch. What could be finer?
A simple dinner, yet so satisfying.
2 thoughts on “Pork chops and cabbage salad”
Nothing like a pork chop, or pork anything else for that matter and cabbage!
LikeLiked by 1 person
You bet sorella!