Grilled Pork Loin Chops with Pear–Red Onion Relish + Charred Cabbage Steaks

Smoky-sweet grilled pork loin chops with a quick pear-onion relish (very February-in-Washington), plus charred cabbage “steaks” that turn crispy at the edges and silky in the middle. It’s a fresh change from tacos/stir-fries while still being super doable on a weeknight.

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Ingredients

Kroger® Fresh Natural Pork Loin Boneless (on sale) 12 oz pork loin chops (cut 1-inch thick if possible) $2.99/lb
Fresh Large Bosc Pear - Each (on sale) 1 pear, small dice $1.99/lb
Organic Green Cabbage 1/2 small head (about 12–14 oz), cut into 2 thick slabs/“steaks” $2.49/lb
Organic Jumbo Red Onions 1/2 small red onion, thinly sliced (about 1/2 cup) $2.99/lb
Simple Truth Organic® Garlic Bulbs 1 clove, minced $2.79 (3 ct)
Apple cider vinegar 1 1/2 tbsp, divided
Honey or maple syrup 2 tsp
Dijon mustard 1 tsp
Olive oil 2 tbsp, divided
Smoked paprika 1/2 tsp
Salt & black pepper to taste
Optional: caraway seeds 1/4 tsp for cabbage

Instructions

Prep relish: in a bowl, combine 1 diced pear, 1/2 cup sliced red onion, 1 minced garlic clove, 1 tbsp apple cider vinegar, 2 tsp honey (or maple), 1 tsp Dijon, 1 tbsp olive oil, and a pinch of salt/pepper. Set aside to macerate while you grill.
Prep cabbage: brush 2 cabbage steaks (from about 12–14 oz cabbage) with 1 tbsp olive oil. Season with 1/2 tsp smoked paprika, salt, black pepper, and 1/4 tsp caraway (optional). Drizzle with remaining 1/2 tbsp apple cider vinegar.
Prep pork: pat 12 oz pork chops dry. Season generously with salt and black pepper. Optional: rub with a tiny extra pinch smoked paprika if you like more smoke.
Heat grill: preheat grill to medium-high (about 400–450°F). Oil grates well.
Grill cabbage: grill cabbage steaks 5–7 minutes per side, until charred with tender centers. Move to indirect heat if they’re charring too fast before softening.
Grill pork: grill pork chops 3–5 minutes per side (depending on thickness) until they reach 145°F. Rest 5 minutes.
Serve: plate grilled cabbage steaks, top with a spoonful of pear-onion relish. Slice pork and serve alongside with extra relish over the top.

Health notes: ~650–800 kcal per serving. Healthiness: Pretty good—lean-ish pork, lots of cabbage, moderate added sugar. Reduce honey/maple to 1 tsp and use a light hand with oil for a lighter plate.

Drink pairing: Wine: You want something with fruit and spice that can handle grill char and the sweet pear. Suggested styles (pick 1): - Riesling (dry to off-dry; WA Riesling is a home run) - Grenache (juicy red fruit, low tannin) - Rosé (dry, savory Provence-style) Local-ish bottle idea: a Washington Riesling from Columbia Valley (very common and affordable).

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