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Griddled Pork Chop with Thai Red Cabbage

James Martin serves griddled pork chops alongside a spicy, Thai-inspired red cabbage salad with peanuts, chilies, and fresh herbs.

HealthyQuickPorkHigh ProteinGluten FreeThai

Estimated Nutrition

Per Serving Total
Calories 455.1 kcals 1820.5 kcals
Carbohydrates 17.2 grams 68.8 grams
Fat 30.1 grams 120.4 grams
Protein 28.8 grams 115.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
30
g
Palm Sugar
null
CondimentsSauces
45
ml
Thai Fish Sauce
null
Fruits
1.5
piece
Lime
Juice only
Meat
4
piece
Pork Chops
null
NutsSeeds
1
taste
Salt
Freshly ground
1
taste
Black Pepper
Freshly ground
2
clove
Garlic
Crushed
15
g
Galangal
Finely grated
60
g
Peanuts
Roasted salted
1
bunch
Holy Basil
Leaves picked
45
ml
Mint
Shredded leaves
OilsFats
30
ml
Vegetable Oil
For griddling
Vegetables
15
g
Ginger
Finely grated fresh root
2
piece
Green Birds-Eye Chillies
Finely chopped
1
piece
Red Cabbage
Finely sliced

Steps

  • Preheat the oven to 220°C.
  • Heat a griddle pan until hot and season the pork chops with oil, salt, and pepper.
  • Sear the pork chops on both sides until griddle marks appear.
  • Roast in the oven for 3 to 7 minutes until cooked through.
  • Pound the lime juice, garlic, galangal, ginger, fish sauce, chillies, sugar, peanuts, and herbs into a chunky paste.
  • Combine the paste with the sliced red cabbage in a large bowl and mix lightly.
  • Serve the pork chops leaning against the Thai red cabbage salad.