Name: Slow-cooked sticky pork chops
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Ingredients: 100g light brown soft sugar plus 1½ tbsp; 2 tbsp chipotle chilli flakes; 4 x 250g thick-cut pork chops; 750ml strong hot coffee; 2 tbsp molasses or treacle; 2 garlic bulbs cloves separated and lightly bashed with the skin on; 2 tbsp cornflour; spicy rice and sliced chilli, to serve; 3 tbsp sunflower oil; 2 tsp honey; 1 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; ½ small Savoy cabbage finely sliced; 2 sticks celery finely sliced; 2 spring onions finely sliced; 2 carrots julienned

Slow-cooked sticky pork chops served with slaw

100g light brown soft sugar
plus 1½ tbsp
2 tbsp chipotle chilli flakes
4 x 250g thick-cut pork chops
750ml strong hot coffee
2 tbsp molasses
or treacle
2 garlic bulbs
cloves separated and lightly bashed with the skin on
2 tbsp cornflour
spicy rice
and sliced chilli, to serve

For the slaw

3 tbsp sunflower oil
2 tsp honey
1 tbsp wholegrain mustard
2 tbsp apple cider vinegar
½ small Savoy cabbage
finely sliced
2 sticks celery
finely sliced
2 spring onions
finely sliced
2 carrots
julienned

Method

step 1
Mix 1½ tbsp salt with the 1½ tbsp sugar and chilli flakes in a shallow dish. Pat the pork dry and toss in the spiced salt. Chill for 2 hrs or overnight.
step 2
Mix the remaining sugar with the coffee, molasses and garlic in a slow cooker. Add the pork and cook on low for 1 hr 30 mins. Remove a few tbsp of the cooking liquid and combine with the cornflour. Pour into the slow cooker and cook for 30 mins. Remove the garlic.
step 3
For the slaw, mix the oil, honey, mustard and vinegar in a large bowl and season. Toss in the veg to coat in the dressing. Serve the pork with the slaw and spicy rice, if you like.