Monday 5 December 2016

Hot and Spicy Pork Chops with Tangy Carrot and Cabbage Coleslaw

Donal Skehan

Published 13/08/2011 | 05:00

Meat cooked over hot coals is one of my favourite ways of cooking during the summer months. These hot and spicy pork chops go perfectly with a tangy carrot and cabbage coleslaw. Serves four.

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You will need

4 pork chops

2 tbsps cajun seasoning

2 tbsps tomato ketchup

Sea salt and ground black pepper For the coleslaw Juice of ½ lemon

3 tbsps extra-virgin olive oil

1 tsp Dijon mustard

½ head white cabbage, finely shredded

3 carrots, peeled and grated

Sea salt and ground black pepper

Method

Mix the pork chops in a high-sided dish with the cajun seasoning, tomato ketchup, sea salt and black pepper. Set aside.

To make the coleslaw, in a large bowl, whisk together the lemon juice, oil and mustard and toss through the cabbage and carrots. Season with a little sea salt and ground black pepper.

Cook the chops over a hot grill or a griddle pan for about four to five minutes either side, depending on the thickness.

Serve the chops with the coleslaw.

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