Caribbean Pork Chops with Zingy Slaw

Less than 15'

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

  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.