Hot and Spicy Pork Chops with Tangy Carrot and Cabbage Coleslaw
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.