Herby grilled pork chops with apple slaw

Herby British Pork Chop Steaks with Apple Slaw

Bone-in pork chops marinated with garlic and garden herbs, grilled until nicely charred and served with a crisp apple and cabbage slaw. A very British pork-and-apple flavour combination tailored for the BBQ.

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Prep Time 25

Cook Time 16

Marinating Time 4

Total Time 4 41

Servings: 4 people

Ingredients Method Notes

Ingredients

For the pork chops

4 bone-in pork loin or shoulder chops about 2-3 cm thick
3 tbsp olive oil
3 garlic cloves crushed
1 tbsp fresh sage finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary finely chopped
Zest of 1 lemon
1 tsp salt
1/2 tsp black pepper

For the apple slaw

1/2 small white cabbage finely shredded
1 large carrot grated
1 crisp apple such as Braeburn, cut into matchsticks
3 spring onions finely sliced
4 tbsp mayonnaise
2 tbsp Greek yogurt
1 tsp Dijon mustard
1 tbsp cider vinegar
Salt and pepper to taste

Method

Step 1

In a shallow dish, mix olive oil, garlic, sage, thyme, rosemary, lemon zest, salt and pepper. Add the pork chops, turning to coat well. Cover and marinate in the fridge for 1-4 hours.

Step 2

For the apple slaw, combine cabbage, carrot, apple and spring onions in a large bowl. In a small bowl, whisk mayonnaise, yogurt, mustard, cider vinegar, salt and pepper, then pour over the veg and toss to coat. Chill until needed.

Step 3

Remove the chops from the fridge 20-30 minutes before cooking.

Step 4

Preheat the BBQ to medium-high heat.

Step 5

Grill the pork chops for about 5-8 minutes per side, depending on thickness, until nicely charred and cooked through. Aim for an internal temperature of around 70 C in the thickest part.

Step 6

Rest the chops for 5 minutes, then serve with a generous spoonful of apple slaw.

Notes

Do not overcook pork chops. Modern advice suggests they are safe and still juicy at around 70 C with a short rest.

A pinch of fennel seeds in the marinade pairs nicely with pork if you enjoy that flavour.