
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.
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.
For the best results, use thick-cut bone-in chops to ensure the meat stays juicy during the slow-cooking process. If you don't have a slow cooker, you can prepare this in a heavy-bottomed casserole dish on the lowest stovetop setting or in a 150°C (300°F) oven for the same duration.




