Grilled Cabbage with tangy Pork Cutlets
Want to make this Whole30-approved dish for yourself off the grill? Check out this recipe and let us know how it turns out.
What's In It?
- 1 head of cabbage
- 5 T light olive oil
- 2 T salt-free seasoning (optional)
- 4 thick-cut pork loin cutlets
- 2 pinches coarse black pepper
- 1 pinch crushed red pepper
- 1 t garlic purée
- 1 egg
- 1 T fresh lemon juice
- 1 c light olive oil
- 1 dash sea salt
- 1 dash black pepper
- 2 T Sriracha
How to Make It
Quarter your cabbage and season with oil and dry seasonings.
Season with oil and dry seasonings.
Place oiled, seasoned cabbage directly over the coals for 4-5 minutes, or until the edge begin to char. Move to the cool side of grill until the end of your grill session.
Sear your pork cutlets and move away from heat for about 20 minutes, or until an internal temperature of 145 degrees.
Once your pork cutlets reach an internal temperature of 145 degrees, remove from grill with cabbage and let cool down five minutes before serving.
The pork and cabbage go well with a spicy Sriracha mayonnaise made with olive oil, eggs, salt, pepper and Sriracha.
For the sauce, place egg yolk, lemon juice, water and Sriracha in a Mason jar. Pour over olive oil, then let the contents settle for a moment.
Using an immersion blender, process until the mayonnaise starts to form. Once you start seeing mayo, gently lift the blender up and down. Continue until all oil is emulsified and thick.
Season to taste with salt and pepper and store in the refrigerator for up to three weeks.