Caribbean Pork Chops with Zingy Slaw

This tangy yoghurt coleslaw compliments pork perfectly and is a quick and easy mid-week meal.


Serves 4
150g FAGE Total 2%
2 tsp sunflower oil
1 tsp ground allspice
1 tsp ground sweet paprika
1 lime, zest & juice
4 large pork chops, fat trimmed
1 tsp caster sugar
1 red chilli, deseeded & finely chopped
½ pointed cabbage, finely shredded
1 large carrot, peeled & shredded or coarsely grated
1 medium ripe mango, peeled, stoned & cut into 1cm chunks

Less than 15'
Serves 4
  1. Mix the oil, spices and lime zest on a large dinner plate. Add the pork chops and turn to coat. Rub into the flesh and leave to marinate for 15 minutes at room temperature.
  2. In a large bowl, mix the lime juice, yoghurt, sugar, chilli, cabbage and carrot mix well and set aside. Scatter with mango and stir through just before serving.
  3. Heat a large frying pan or griddle pan over a medium-high heat, add the pork and cook for 3-4 minutes per side, turning once, until cooked through.
  4. Turn off the heat, cover with foil and leave to rest for 5 minutes before serving with the slaw.