Sticky Pork Chops with Apple Coleslaw
Course: Main Skill level: easy Serves: 4
■ 4 lean pork loin chops
■ 2 tbs Tate & Lyle Dark Soft Brown Sugar
■ 4 tbs cider vinegar
■ 1 tbs olive oil
■ 1 tbs Worcestershire sauce
■ 2 tbs tomato ketchup
■ 1 tbs wholegrain mustard For the Apple Coleslaw:
■ ¼ small Savoy or white cabbage, shredded
■ 1 carrot, grated
■ 1 small red onion, sliced finely
■ 1 red apple, cored and chopped finely
■ 2 tbs lemon juice
■ Salt and freshly ground black pepper
To Garnish: A few watercress and rocket leaves, cherry tomatoes.
1 First make the coleslaw by mixing together the cabbage, carrot, onion, apple and lemon juice. Season and toss together.
2 Pre-heat the grill. Arrange the pork loin chops on the grill rack.
3 Mix together the Tate & Lyle dark soft brown sugar, cider vinegar, olive oil, Worcestershire sauce, tomato ketchup and wholegrain mustard, stirring until the sugar has dissolved.
4 Brush the chops with the glaze. Grill for 5 to 6 minutes, basting after 3 minutes. Turn the chops over and brush with the baste again, repeating after 3 minutes, so that they have a sticky glaze.
5 Serve the chops with the apple coleslaw and garnish with watercress, rocket and tomatoes.