Chilli pork chops with coleslaw

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olive magazine

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Recipe by olive magazine

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1. Sprinkle the pork chops on both sides with the chilli, 1 tbsp olive oil, 1 tbsp sugar. Season. Heat the rest of the sugar and olive oil with the vinegar, mustard seeds and seasoning in a small pan until the sugar has dissolved.
2. Cook for a couple of minutes then set aside to cool slightly. Put the cabbage and onion in a bowl. Pour the warm dressing over and mix. Grill or barbecue the chops for 5 minutes each side. Serve with coleslaw.

GI Assessment

Coleslaw is full of low Gi ingredients, which will lower the Gi of any accompanying carbs.

Per serving

678 kcalories, protein 45.5g, carbohydrate 18.7g, fat 47.3 g, saturated fat 12.4g, fibre 3.3g, salt 0.36 g

Latest comments and suggestions

• Mrs Miller

  06 November 2007

  Mrs Miller commented on this recipe

  The coleslaw was particularly good - very refreshing.

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• jac's cafe

  21 November 2007

  jac's cafe rated this recipe

  

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• jac's cafe

  29 December 2007

  jac's cafe commented on this recipe

  I cook this on a regualr basis-excellent for mid-week meal- very tasty coleslaw.

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• Ellie

  30 March 2008

  Ellie rated and commented on this recipe

  

  lovely coleslaw and flavoursome pork

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Ingredients

• 4 large or 8 small pork chops
• 2 tsp mild chilli powder
• 100ml olive oil
• 3 tbsp caster sugar
• 3 tbsp cider vinegar
• 1 tsp mustard seeds
• 1 small red cabbage or green or a mix of both, shredded
• 1 small red onion , sliced

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Serves 4

Preperation and cooking times

Ingredients

• 4 large or 8 small pork chops
• 2 tsp mild chilli powder
• 100ml olive oil
• 3 tbsp caster sugar
• 3 tbsp cider vinegar
• 1 tsp mustard seeds
• 1 small red cabbage or green or a mix of both, shredded
• 1 small red onion , sliced

Per serving

678 kcalories, protein 45.5g, carbohydrate 18.7g, fat 47.3 g, saturated fat 12.4g, fibre 3.3g, salt 0.36 g

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