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Juicy, tender pork chops with irresistible sticky goodness


  • 100g light brown soft sugar, plus 1ยฝ tbsp
  • 2 tbsp chipotle chilli flakes
  • 4 x 250g thick-cut pork chops
  • 750ml strong hot coffee
  • 2 tbsp molasses or treacle
  • 2 garlic bulbs, cloves separated and lightly bashed with the skin on
  • 2 tbsp cornflour
  • spicy rice and sliced chilli, to serve

For the slaw

  • 3 tbsp sunflower oil
  • 2 tsp honey
  • 1 tbsp wholegrain mustard
  • 2 tbsp apple cider vinegar
  • ยฝ small Savoy cabbage, finely sliced
  • 2 sticks celery, finely sliced
  • 2 spring onions, finely sliced
  • 2 carrots, julienned


  1. Mix 1ยฝ tbsp salt with the 1ยฝ tbsp sugar and chilli flakes in a shallow dish. Pat the pork dry and toss in the spiced salt. Chill for 2 hrs or overnight.
  2. Mix the remaining sugar with the coffee, molasses and garlic in a slow cooker. Add the pork and cook on low for 1 hr 30 mins. Remove a few tbsp of the cooking liquid and combine with the cornflour. Pour into the slow cooker and cook for 30 mins. Remove the garlic.
  3. For the slaw, mix the oil, honey, mustard and vinegar in a large bowl and season. Toss in the veg to coat in the dressing. Serve the pork with the slaw and spicy rice, if you like.