Photo: DAFC

Foto & Rezept:

Neck chops with nectarine salad and barbecued cabbage

By Betina Repstock

For two
2 pork neck chops, approx. 2 cm thick, approx. 150g per chop
4 pinches salt
½ tbsp pepper, preferably lemon pepper
2 tbsp Worcestershire sauce

Nectarine salad
1½ dl black quinoa
3 nectarines
4 tsp red pesto

½ red or green cabbage, approx. 500g

Approx. 40 mins

Light the barbecue.

Boil the quinoa according to the instructions on the packet and cool.

Dry the neck chops with paper towel. Season with salt and pepper and brush with Worcestershire sauce – leave for at least 15 mins (see tips).

Rinse the cabbage and remove any unwanted stalks. Cut the cabbage into quarters, lengthwise.

Cut the nectarines into cubes and discard the pips. Mix with the quinoa and red pesto.

Grill the meat for approx. 8 mins on each side, i.e. for a total of 16 mins. Raise the rack or reduce the heat for the final half of the cooking time.

Grill the cabbage for 1 minute on each side and season with salt and pepper.


  • If the neck chops are 1 cm thick, they should be grilled for 5-6 mins on each side, approx. 12 mins. in all.
  • Quinoa can be cooked in large quantities and frozen in portions.
  • The chops will be tender and juicy if seasoned with 0.5% fine salt = 0.5g per 100g meat. (0.5 g = a pinch). The meat should rest in the fridge for at least 15 mins prior to cooking and should not be seasoned any further.

The recipe is from GLAD FOR GRIS. See more at

Energy distribution and content per person
Protein 31%
Carbohydrate 36%
Fat 33%
2380 kJ – 570 kcal