We were recently invited to do some cooking demos at the AMAZING “Kitchens” at Robina town centre on the Gold Coast – and this dish was a surprise favourite!

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The coffee glaze is fantastic for basting any kind of meat, either grilled on the BBQ or pan fried. The cold brew coffee tends to have less bitterness than espresso, and is available at good deli’s. If you can’t find cold brew,  substitute with 2 x espresso coffees, and add enough water to make 250ml of liquid.

The salad is absolutely inspired by seasonal summer produce! Of course, apple is a perfect match with pork that’s great in winter – but in summer I just love using honey dew melon. It’s delicately sweet and adds a lovely juiciness to this salad. The in-season snow peas give a fabulous crunch, and the bright red breakfast radish not only makes it look beautiful – but adds a bit of bite.

Sammy and Bella’s Coffee glazed pork chops with honeydew and summer vegetable salad

Serves 4

For the coffee glaze:

  • 250ml cold brew coffee
  • 1.5 Tbsp molasses
  • 2 small cloves garlic, crushed
  • ½ tsp ground cumin
  • ½ tsp mustard seeds
  • cayenne pepper, to taste
  • ¼ cup tomato paste
  • ¼ cup red wine vinegar
  • ½ onion, finely chopped
  • salt, to taste

for the pork:

  • 4 small pork chops
  • 2 Tbsp olive oil
  • glaze, from above

for the salad:

  • 150g honeydew melon
  • 100g snow peas
  • 1/3 bunch breakfast (red) radish
  • 80g salad leaves
  • small hand full snow pea tendrils
  • 1.5 Tbsp extra virgin olive oil
  • 1/2 Tbsp red wine vinegar
  • salt and pepper

 

  1. For the coffee glaze, simply place all ingredients in a pot and bring to a simmer in medium heat, cook until it’s thick and sauce like consistency has been reached (about 15 mins, should come to about ½ cup) and check for seasoning.
  2. For the pork, heat a large non stick fry pan to medium-high. Season pork chops and cook for about 4 minutes on each side, ensuring there is a nice caramelisation. Add the glaze to the pork in the pan and cook for a further 2 or 3 minutes, then let rest in the sauce while you prepare the salad.
  3. For the salad, julienne the melon and snow peas. Thinly slice radish into rounds. Mix melon, snow peas, radish, salad leaves with olive oil, red wine vinegar and seasoning.
  4. Serve hot pork chops covered in sauce, with salad on the side. Garnish with snow pea tendrils.