Marinated Pork Ribs with Coleslaw
Pork chops marinated in olive oil, lemon zest, oregano and garlic, with the American cabbage salad with green apple and raisins alongside.
The coleslaw is more than a side here: its acidity and freshness cut through the fat of the pork. Which is why it goes onto the plate cold, while the meat is hot. Related are the ribs with mustard and honey and the ribs in cider.
Ingredients
- 4 bone-in pork chops (2 cm thick)
- 4 tbsp olive oil
- Zest of 1 lemon
- 4 sprigs of fresh oregano
- 2 garlic cloves, sliced
- 1/4 white cabbage, finely shredded
- 1/4 red cabbage, finely shredded
- 1 medium carrot, grated
- 1/2 medium onion, finely sliced
- 1 green apple, cut into fine strips
- 1 handful of dark raisins
- 50 ml pouring cream
- 50 ml milk
- 4 tbsp mustard
- 4 tbsp mayonnaise
- 1 tbsp honey
- Salt and black pepper, to taste
Method
- 1
Make the marinade by mixing the olive oil, the lemon zest, the oregano and the garlic. Turn the chops in it and leave them in the fridge for one hour.
- 2
For the salad, mix the two cabbages, the carrot, the onion, the apple and the raisins in a large bowl.
- 3
Make the dressing by combining the cream, the milk, the mustard, the mayonnaise, the honey and the salt. Fold it through the chopped vegetables until everything is creamy and evenly coated.
- 4
Cook the chops on a hot griddle or grill for 8 to 10 minutes a side. Make sure the pork is cooked through — the juices should run clear when you pierce it.
- 5
Serve the chops hot, with the coleslaw well chilled alongside.