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Coffee and chipotle pork chops with slaw


Serves: 4
timePrep time: 30 mins
timeTotal time:
Coffee and chipotle pork chops with slaw
Recipe photograph by Martin Poole

Coffee and chipotle pork chops with slaw


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
448Kcal
Fat
25gr
Saturates
5gr
Carbs
19gr
Sugars
17gr
Fibre
5gr
Protein
35gr
Salt
0.6gr

Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes

Ingredients

  • 1½ tbsp chipotle chilli paste, from a 90g jar
  • 1 heaped tbsp finely ground fresh coffee
  • 3 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1½ tbsp olive oil
  • 4 x pork chops
For the slaw
  • 4 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • 2 tsp maple syrup
  • 2 tsp Dijon mustard
  • juice of ½ lemon (2 tbsp)
  • 250g red cabbage (about ¼ cabbage), finely shredded
  • 1 medium bulb fennel, very finely sliced
  • 1 large carrot, julienned or coarsely grated
  • 3 sticks of celery, including leaves, finely sliced
  • 6 spring onions, finely sliced
  • ½ x 28g pack parsley, chopped
  • cooked rice to serve, optional

Step by step

Get ahead
Marinade the pork overnight in the fridge, covered with a layer of clingfilm.
  1. Preheat the 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.
  2. 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.
  3. Heat a large heavy-based 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 8-10 minutes until they are dark golden and just cooked through – the marinade should be bubbling and sticky.
  4. Serve with the slaw plus cooked rice, if you like.

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