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Pork chops with pineapple coleslaw

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 2 cups shredded Chinese cabbage (wombok)
  • 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 tablespoon olive oil
  • 4 small (200g each) pork cutlets, trimmed baby rocket, to serve

Method

  • 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.

Source: taste.com.au

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