Hoisin-glazed pork chops with mixed cabbage and pear slaw

Recipes / Meat

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

Recipe «Hoisin-glazed pork chops with mixed cabbage and pear slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.