4 x 150 g Australian pork midloin chops
1 tbsp Cajun seasoning
800 g baby chat potatoes, halved
400 g red cabbage, finely shredded
2 corn cobs, kernels removed
4 green spring onions, thinly sliced diagonally
1 avocado, finely chopped
1 cup light sour cream
2 tbsp white wine vinegar
- Rub pork with seasoning.
- Boil, steam or microwave potatoes until tender. Drain.
- Meanwhile, heat a grill plate over a medium heat. Add pork. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
- To make coleslaw, combine cabbage, corn, onions and avocado in a large bowl. Add combined cream and vinegar. Toss gently. Season with salt and pepper.
- Serve pork with potatoes and coleslaw. Garnish with pepper.