Ingredients
- Serves 6
- 6 x (6oz) pork loin chops, on the bone
- 150ml barbecue sauce (I used The Scullery smokey BBQ sauce)
- Oil for smearing over the chops
- Texas dry rub:
- 2 tbsp dark brown sugar
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp coriander seeds
- 2 tsp celery salt
- 2 tsp dried chilli flakes
- Salt and pepper
- Rainbow slaw:
- Half a red cabbage, very finely shredded
- 3 carrots, grated
- 1 green pepper, thinly sliced
- 2 Granny Smith apples, cored and thinly sliced
- 1 bunch spring onions, finely chopped
- 5g chives or parsley, chopped
- 200ml mayonnaise
- 1 tbsp crème fraîche (or natural yoghurt)
- 1 tbsp maple syrup
- 2 tbsp cider vinegar
- 1 tbsp extra virgin olive oil
- Sea salt and pepper</li><li/></ul>
In a large bowl, mix together the mayonnaise, crème fraîche, syrup, cider vinegar and oil. Season. Toss the shredded vegetables and apples in this dressing. Season and then refrigerate the slaw.
Grind all the dry rub ingredients together in a pestle and mortar or food processor until it has the consistency of a fine powder.
Pat the chops dry, smear with a little oil, then massage the rub into them.
Baste both sides of the chops with barbecue sauce and place them on a hot grill for six minutes each side (or until reading a core temperature of 75 degrees Celsius).
Serve the chops with the slaw and rice or beans.
