Platter of pork chops with grilled apple and cabbage wedges

A family-friendly festive platter featuring juicy pork chops paired with sweet grilled apples and charred cabbage wedges. This crowd-pleasing dish combines traditional flavours in an easy-to-prepare format perfect for sharing.

Cut:
  • Portions: 6
  • Prep 20 MINUTES
  • cook: 25 MINUTES
Platter of pork chops with grilled apple and cabbage wedges

Ingredients

For the pork chops

  • 6 thick-cut pork loin chops
  • 2 tbsp oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 2 cloves garlic, crushed

For the marinade

  • 4 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, crushed

For the grilled fruits and vegetables

  • 1 medium cabbage, cut into 6 wedges
  • 4 large green apples, cored and quartered
  • 2 large onions, cut into thick rings
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp butter, melted
  • 2 tbsp honey

For the garnish

  • Fresh parsley, chopped
  • 1 lemon, cut into wedges

Method

For the marinade:

Mix all marinade ingredients in a bowl. Place pork chops in a shallow dish and pour over the marinade. Cover and refrigerate for 2-4 hours.

For the pork chops:

Remove chops from marinade 30 minutes before cooking. Pat dry with paper towels. Mix salt, pepper, paprika, and thyme. Season chops on both sides. Heat oil in a large pan or braai grid until hot. Cook chops on each side for 4-5 minutes on medium or until desired doneness. Remove and rest covered with foil.

For the vegetables:

Brush cabbage wedges and onion rings with oil, season with salt and pepper, and keep wedges intact with the core. Grill on a hot pan or braai grid for 4-5 minutes each side until charred but still crisp. Mix butter and honey. Brush apples with the honey-butter mixture and grill for 2-3 minutes each side until caramelized.

For assembly:

Arrange chops on a large platter. Place the cabbage wedges, grilled apples, and onion rings around the chops. Drizzle with any remaining honey butter. Garnish with parsley and lemon wedges.

Serving suggestion: For best results, choose thick chops (about 2-3 cm). If cooking indoors, use a griddle pan for characteristic grill marks. Keep chops the same while cooking to achieve good caramelisation.