Saturday 20 January 2018

Hot and Spicy Pork Chops with Tangy Carrot and Cabbage Coleslaw

Donal Skehan

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 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


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.

Weekend Magazine

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life