- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Sweet pineapple coleslaw is the perfect accompaniment to these barbecued pork chops.
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
- Step 1Combine cabbage, carrot, capsicum, onion and pineapple in a large bowl. Add dressing. Toss to coat.
- Step 2Heat 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.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1809 kj
Energy
18.4g
Fat Total
3g
Saturated Fat
3.3g
Fibre
48.9g
Protein
107mg
Cholesterol
508mg
Sodium
23.5g
Carbs (total)
All nutrition values are per serve
Notes
By using pork loin steaks and dressing the salad with mayonnaise you can save around $2.53 in total.
- Author: Kerrie Sun
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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