Here’s a southern staple that very easy to cook at home on your grill, or in the kitchen.
2 bone in pork chops
1 head of coarsely chopped cabbage
1 diced sweet onion
2TBS cooking oil
1/2# diced bacon
4 cloves minced garlic
1C ham stock or broth
1TBS Elk Creek BBQ Grillin’ Garlic Jalapeño seasoning or your favorite Cajun seasoning
2TSP black pepper
2TBS sugar
Set up your grill for 2 zone grilling. Season both pork chops with the grillin’ garlic jalapeño seasoning, and a little black pepper, and let rest while getting the cabbage started. Place a dutch oven or deep pan over the hot side of the grill. Add the onions, then the cooking oil. Cook onions till they’re translucent, and start to get tender. Add bacon, and cook till the fat is starting to become rendered. Add the garlic, and cook for a little bit until you smell the garlic cooking, then add some of the ham stock followed by the grillin’ garlic jalapeño, black pepper, and sugar. Let the ingredients come to a simmer, the add about half of the cabbage, and toss within the pot. Once the cabbage has started to cook down, add the remaining cabbage, cover, and let it braise for about 30 minutes. When the cabbage is cooked and tender, move it to the lower heat side, and place the pork chops on the hot side of the grill. Grill the pork chops for a about 5 minutes on each side, while rotating them half way through. They’ll be done when they reach an internal temperature between 145-160*. That really depends on how well you like your pork chops cooked. Remove the cabbage and pork chops from the grill when the pork chops are done, and now serve.
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Original of the video here
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