Chargrilled spring greens with lemon pork chops

Smoky and crispy, these chargrilled spring greens are like nothing you’ve ever tasted before! Serve with lemon-infused pork chops.

Less than 1 hour 

Serves 6


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  • 6 pork loin chops
  • ¼ cup (60ml) canola oil
  • 2 cloves garlic, crushed
  • Grated peel of 2 lemons



  • ⅓ cup (80ml) buttermilk or amasi
  • ½ ripe avocado, cubed
  • Handful each basil, coriander and parsley
  • 2 spring onions, thinly sliced
  • 2 Tbsp (30ml) apple cider vinegar
  • 1 clove garlic, chopped
  • 2 anchovy fillets, chopped
  • 1 tsp (5ml) honey
  • ½ cup (125ml) olive oil
  • Salt and milled pepper


  • 1 bundle (120g) asparagus, blanched
  • 6 pak choi, blanched and halved
  • 3 baby green cabbages, quartered and blanched
  • 1 packet (230g) long-stem broccoli, blanched



  1. Toss pork chops with oil, garlic, zest, season and marinate for 20 minutes.
  2. For dressing, blitz buttermilk, avocado, herbs and spring onion together until smooth.
  3. Add vinegar, garlic, anchovy and honey and blitz until smooth.
  4. Add oil in a steady stream while the motor is running. Season and set aside.
  5. Prepare medium coals and braai pork chops for 4-5 minutes a side or until well charred.
  6. Grill vegetables on the grid for 3-4 minutes or until charred.
  7. Serve vegetables with dressing and pork chops.


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