Pork blade steaks with roasted grapes and gingered red cabbage

Gluten Free, Paleo, Soy Free

2 Servings, 650 Calories/Serving

35 – 45 Minutes

Pork blade steaks are one of the most flavorful cuts going. Sliced from the richly marbled shoulder, they include a sliver of bone for even more juiciness. Sweet and tart, roasted grapes are another treat worth getting to know. Don't bother picking the grapes off the stems; roasting them in clusters makes them easier to handle and looks spectacular at the dinner table. For a true paleo version, swap in wine or water for the mirin, and olive oil for the butter.


  • 1 tablespoon unsalted butter (optional)
  • ½ pound red grapes
  • Two 6-ounce pork blade steaks
  • 1 to 2 shallots
  • Fresh ginger
  • Peeled fresh garlic
  • 1 pound red cabbage
  • 2 tablespoons mirin (optional)
  • Fresh flat-leaf parsley
  • ½ teaspoon sweet paprika



Roast the grapes

Heat the oven to 375°F.
  • If using, let the butter come to room temperature.
On a sheet pan, drizzle the grapes with oil and season with salt. Roast until the grapes begin to collapse and caramelize, 20 to 25 minutes. While the grapes roast, prepare the pork and cabbage.


Cook the pork

  • Pat the pork dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, pressing occasionally with a spatula to ensure the meat cooks evenly in the pan. Cook until well browned but still slightly pink in the middle, 4 to 5 minutes per side, depending on thickness. Transfer the pork to a plate to rest; do not clean the pan.
While the pork cooks, prepare the cabbage ingredients.


Prep the cabbage ingredients

  • Peel and finely chop the shallot.
  • Peel and finely chop the ginger.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Coarsely chop the cabbage.


Cook the cabbage

In the same pan used to cook the pork, add 1 tablespoon oil, if needed, and warm over medium heat until hot but not smoking. Add the shallot, ginger, and garlic and cook until fragrant, about 1 minute. Stir in the cabbage and mirin (or 2 tablespoons white wine or water) and season with salt and pepper. Cover and cook, stirring occasionally, until the cabbage is just tender, and most of the liquid has evaporated, 12 to 15 minutes. While the cabbage cooks, prepare the paprika butter.


Make the paprika butter

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a bowl, mix the butter or 1 tablespoon oil with the parsley and paprika. Season to taste with salt.



Transfer the pork to individual plates. Top with the paprika butter and serve with the cabbage and grapes on the side.


Chef's tip

To get dinner on the table even more quickly, in Step 3, start cooking the shallots, ginger, and garlic while you prep the cabbage. If the pork cools off too much as it rests, warm it in the hot oven for 5 minutes before serving.

Nutrition per serving: Calories: 650, Protein: 35 g, Total Fat: 37 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 48 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 410 mg

Contains: milk

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