Pork Chops with Grilled Pineapple, Honey Glaze & Slaw
Ingredients
- 700 g pork loin chops (1 per serve)
- ¼ C runny honey
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 clove of garlic crushed
- 1 tsp dijon mustard
- ½ tsp chilli flakes
- ¼ cabbage shredded (red/green or a mix if you like)
- ½ broccoli divided into small florets
- 1 carrot cut into small sticks
- ½ red onion thinly sliced
- 1 handful fresh parsley chopped
- ½ Dole fresh pineapple peeled, cored, and cut into chunks
- 30 g butter
Dressing
- ¼ C mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp runny honey
Method
Step 1
Season the pork with salt and pepper on both sides.
Step 2
In a small bowl, whisk together the honey, oil, soy sauce, apple cider vinegar, garlic, Dijon mustard, and chilli flakes.
Step 3
Brush half of the glaze over the pork chops, coating them well. Let them marinate for at least 15 minutes. Set the remaining glaze aside.
Step 4
In a large bowl, combine the cabbage, broccoli, carrot, red onion and half of the parsley.
Step 5
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
Step 6
Pour the dressing over the cabbage mixture and toss to coat.
Step 7
Heat a frying pan over medium high heat or alternatively heat a BBQ hotplate.
Step 8
Cook the pineapple chunks in the butter for about 2-3 minutes on each side, until the pineapple is slightly caramelised. Set aside.
Step 9
Place the marinated pork chops in the frying pan (or BBQ) and cook or about 4-5 minutes on each side. Brush the reserved honey glaze on the pork chops during the last couple of minutes of cooking.
Step 10
Serve the pork chops topped with pineapple and slaw alongside. Sprinkle with remaining parsley.