Slow-Cooker Sticky Coffee Pork Chops with Savoy Slaw

Name: Slow-Cooker Sticky Coffee Pork Chops with Savoy Slaw
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4
Ingredients: 4 thick-cut pork chops; 120 g light brown soft sugar; 2 tbsp chipotle chilli flakes; 750 ml strong hot coffee; 2 tbsp molasses or treacle; 2 garlic bulbs cloves separated and lightly bashed with the skin on; 2 tbsp cornflour; 3 tbsp sunflower oil; 2 tsp honey; 1 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; 0.5 small Savoy cabbage finely sliced; 2 sticks celery finely sliced; 2 spring onions, finely sliced; 2 carrots, julienned; 1 serving spicy rice and sliced chilli, to serve

These tender pork chops are slow-cooked in a unique, rich coffee and molasses glaze for a deep, smoky flavor. Paired with a crisp, tangy Savoy cabbage slaw, it's a perfect balance of sweet, savory, and crunch.

Servings4 Portions

Prep Time25 Mins

Cook Time120 Mins

Difficulty

Easy

Ingredients

thick-cut pork chops
4
light brown soft sugar
120 g
chipotle chilli flakes
2 tbsp
strong hot coffee
750 ml
molasses or treacle
2 tbsp
garlic bulbs cloves separated and lightly bashed with the skin on
2
cornflour
2 tbsp
sunflower oil
3 tbsp
honey
2 tsp
wholegrain mustard
1 tbsp
apple cider vinegar
2 tbsp
small Savoy cabbage finely sliced
0.5
sticks celery finely sliced
2
spring onions, finely sliced
2
carrots, julienned
2
spicy rice and sliced chilli, to serve
1 serving

Step-by-Step Instructions

In a shallow dish, combine 1.5 tbsp of salt, 1.5 tbsp of the brown sugar, and the chipotle chili flakes. Pat the pork chops dry with paper towels, then coat them thoroughly in the spice mixture. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the cure to penetrate the meat.

Place the remaining brown sugar, strong hot coffee, molasses, and the bashed garlic cloves into a slow cooker and stir to combine. Add the marinated pork chops to the liquid. Cover and cook on the low setting for 1 hour and 30 minutes.

Carefully remove about 3 tbsp of the cooking liquid from the slow cooker and whisk it with the cornflour in a small bowl until smooth. Pour this slurry back into the slow cooker, stir gently, and cook for an additional 30 minutes until the sauce is thickened and sticky. Discard the garlic cloves before serving.

While the pork finishes, prepare the slaw. In a large bowl, whisk together the sunflower oil, honey, wholegrain mustard, and apple cider vinegar; season with salt and pepper to taste. Add the sliced cabbage, celery, spring onions, and julienned carrots, tossing well to coat in the dressing. Serve the sticky pork chops alongside the fresh slaw and spicy rice.