Pork chops with pineapple coleslaw

Готовим Meat Pork chops with pineapple coleslaw

Sweet pineapple coleslaw is the perfect accompaniment to these barbecued pork chops.

Lables: High protein Low carb Low kilojoule Lower gi Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine cabbage, carrot, capsicum, onion and pineapple in a large bowl. Add dressing. Toss to coat.
  2. Heat a barbecue plate or chargrill over high heat. Rub both sides of pork with oil. Season with salt and pepper. Reduce heat to medium. Cook pork for 5 minutes each side or until cooked through. Serve pork with coleslaw and baby rocket.

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2 cups shredded Chinese cabbage
2 medium carrots, peeled, coarsely grated
1 small red capsicum, thinly sliced
3 green onions, thinly sliced
440g can crushed pineapple, drained
1/2 cup coleslaw dressing
1 tbsp olive oil
4 small pork cutlets, trimmed baby rocket, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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