Prep Time
35m
Cooking Time
30m
Serves
4
Fuel
Gas
Ingredients
Method
01.
To make the salad, whisk the olive oil and vinegar in a bowl and set side. Discard the outer leaves of the cabbage. Shave the cabbage and the brussels sprouts finely with a sharp knife or a mandolin, discarding any thick ribs from the cabbage
02.
Combine the cabbage and Brussels sprouts in a large bowl with the toasted almonds, parsley, and mint. Add half of the vinaigrette, season with sea salt and freshly cracked black pepper, then toss together gently. Allow the salad to stand for up to 10 minutes
03.
Meanwhile, coat the pork chops with the coconut oil and season with salt and pepper. Heat the grill to medium-high and cook the pork chops on each side until cooked through, 4 minutes per side. Remove from the heat and allow to rest for 2 minutes
04.
Serve pork chops with a side of salad
