Something a little different for this first recipe but a great one to try out for the bbq & summer dining.
A mix of spice & earthy flavours.
Chipotle & Coffee Chops With Summer Slaw & Wholegrain Rice
(RecipeAdapted From Recipe by Lizzie Kamenetzky for Sainsbury's Magazine)
Marinade the pork overnight in the fridge, covered with a layer of clingfilm.
You will need:
1½ tbsp chipotle chilli paste
1 heaped tbsp finely ground fresh coffee
3 tbsp maple syrup
1 tsp smoked paprika
1½ tbsp olive oil
4 pork chops
4 tbsp mayonnaise
2 tbsp Greek yogurt
2 tsp maple syrup
2 tsp Dijon mustard
Juice of ½ lemon
250g red cabbage (about ¼ cabbage), finely shredded
1 large carrot, julienned or coarsely grated
3 sticks of celery, including leaves, finely sliced
6 spring onions, finely sliced
Handful parsley, chopped
Cooked wholegrain rice to serve
Preheat your oven to 200°C, fan 180°C, gas 6.
In a dish, mix the chipotle paste, coffee, maple syrup, smoked paprika and 1 tablespoon oil together. Season well. Add the pork chops and turn to coat.
Set aside at room temperature while you make the slaw.
For the slaw, put the mayonnaise, yogurt, maple syrup, mustard and lemon juice into a large bowl, season well and mix to combine. Add all the sliced vegetables and parsley and toss to coat. Taste and season more if needed.
Heat a large frying or griddle pan over a medium heat with the remaining oil. When hot, brush most of the marinade off the chops (reserve for later) and add the chops to the pan.
Cook for 1 minute each side until browned. You will need to do this in 2 batches, unless you have a huge pan. Transfer to a medium roasting tin so that they fit snugly, and spoon over the marinade.
Roast in the oven for around 8-10 minutes until they are dark golden and just cooked through – the marinade should be bubbling and sticky.
Serve with your summer slaw & wholegrain rice.
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