Hoisin-glazed pork chops with mixed cabbage and pear slaw

Cooking Meat Hoisin-glazed pork chops with mixed cabbage and pear slaw

For an Asian-inspired meal try these hoisin-glazed pork chops served with mixed cabbage and pear slaw.

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the hoisin sauce, soy sauce, honey, sherry, garlic and ginger in a jug. Place cutlets in a large glass or ceramic dish. Pour over the marinade. Cover and marinate for 10 mins.
  2. Heat a barbecue grill or chargrill on medium-high. Cook the pork, in batches, for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Meanwhile, place the cabbage, wombok, carrot, pear, snow peas, coriander and mint in a large bowl. Whisk the mayonnaise and lime juice in a small bowl. Season. Add to the coleslaw and stir to combine.
  4. Divide the slaw among serving plates and top with the pork. Serve with lime wedges.

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2 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp dry sherry
1 garlic clove, crushed
1 tsp finely grated ginger
4 Coles Australian pork forequarter cutlets
1/2 mini red cabbage, finely shredded
1/4 small wombok, finely shredded
1 carrot, peeled, coarsely grated
1 pear, cored, cut into matchsticks
50g snow peas, trimmed, cut into matchsticks
1/2 cup coriander leaves
1/2 cup mint leaves
1/4 cup whole egg mayonnaise
1 tbsp lime juice
Lime wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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