Hot and Spicy Pork Chops with Tangy Carrot and Cabbage Coleslaw
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.
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 Â½ lemon
3 tbsps extra-virgin olive oil
1 tsp Dijon mustard
Â½ head white cabbage, finely shredded
3 carrots, peeled and grated
Sea salt and ground black pepper
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.