Grilled Pork Loin Chops with Quick Pickled Red Cabbage

1. In a bowl, combine the white sugar, lime juice, white vinegar and fish sauce. Whisk well until all of the sugar has dissolved.
2. To prepare the salad, very finely shred the red cabbage, peel and finely slice the red onion, and place both in a large bowl. Add the dressing to the salad, season with a little sea salt, toss well, cover and refrigerate for one hour.
3. For the lime mayonnaise, add the lime zest and juice to the mayonnaise and mix well.
4. To cook the pork loin chops, season the chops with a little sea salt on each side. Heat a large frypan over medium heat and add a tablespoon of vegetable oil. Fry the pork loin chops for 4–5 minutes on each side, or until golden brown and cooked through. Remove from the pan and allow to rest for a few minutes before serving.
5. To serve, drain the salad in a colander, reserving ¾ cup of the liquid. Whisk the reserved dressing together with the olive oil, then taste and season with sea salt and black pepper. Toss through the salad, roughly chop the coriander and mix through the salad.
6. Serve the salad with the pork loin chops, lime mayonnaise and extra lime wedges.

where to find us

1. Find Barossa Fine Foods pork loin chops at your local Barossa Fine Foods retail store in South Australia.