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Hoisin-glazed pork chops with mixed cabbage and pear slaw

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With just 20 minutes prep time, these hoisin-glazed pork chops are full of flavour. Serve with a crunchy mixed cabbage and pear slaw to complete the dish.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Hoisin-glazed pork chop on a plate with cabbage and pear slaw

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
  • ½ (325g) mini red cabbage, finely shredded
  • ¼ (325g) small wombok, finely shredded
  • 1 carrot, peeled, coarsely grated
  • 1 pear, cored, cut into matchsticks
  • 50g snow peas, trimmed, cut into matchsticks
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • ¼ cup (75g) whole egg mayonnaise
  • 1 tbsp lime juice
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 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. Step 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. Step 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. Step 4

    Divide the slaw among serving plates and top with the pork. Serve with lime wedges.