Skip to content Skip to navigation menu

Home > Learn & Discover > Recipes & pairings > Chargrilled spring greens with lemon pork chops
Chargrilled spring greens with lemon pork chops

Chargrilled spring greens with lemon pork chops

Smoky and crisp, these are salad greens like you’ve never tasted before.

  • Serves 4
  • Less than 30 minutes
  • Paired with Pinot Noir


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


  • ½ cup (80ml) buttermilk or amasi
  • ½ ripe avocado, cubed
  • Handful fresh basil
  • Handful fresh coriander
  • Handful fresh 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) broccoli steams, blanched


  • Toss pork chops with oil, garlic and grated lemon peel and marinate for 20 minutes.
  • Blitz buttermilk or amasi, avocado, herbs and spring onions together until smooth.
  • Add vinegar, garlic, anchovy fillets and honey and blitz until smooth.
  • Add oil in a steady stream while blender is running.
  • Season and set aside.
  • Prepare medium coals and braai pork chops for 4-5 minutes a side or until well charred.
  • Season.
  • Place vegetables on the grid for 3-4 minutes, or until charred.
  • Serve vegetables with dressing and pork chops.
Don’t keep us a secret!

Don’t keep us a secret!

Got friends or family that
love wine? Tell them to sign up!