- 30 ml tikka masala
- 15 ml tomato paste
- 10 ml brown sugar
- 5 ml balsamic vinegar
- 4 loin pork chops
- 1 mini cabbage, thinly sliced
- 1 large carrot, grated
- 1 apple, peeled, cored and sliced
- 125 ml Greek yoghurt
- 80 ml mayonnaise
- 5 ml wholegrain mustard
Mix the masala, tomato paste, sugar and vinegar together and rub this over the pork chops. Cover with clingwrap and refrigerate for 30 minutes.
Place the cabbage, carrot and apple in a large bowl. Mix the yoghurt, mayonnaise and mustard together and pour over the cabbage mixture, stir well until all the ingredients are coated with the sauce.
Place a braai grid on hot coals and braai the chops until cooked, about 10 minutes each side. Serve with the coleslaw.