Grilled five-spice loin chops and Asian-style slaw
Pre-heat barbecue or char-grill pan to medium-high. Spray lightly with oil. Rub spice over chops.
For the coleslaw, combine cabbage, shallots, capsicum and snow peas in a large bowl. In a smaller bowl, stir together mayonnaise, sweet chilli sauce and lime juice. Add chilli mayonnaise to coleslaw and toss to lightly coat. Transfer to a serving bowl and sprinkle with coriander leaves.
Cook chops for 2-3 minutes, in batches, if required, until moisture appears on one side. Turn and cook for a further 3 minutes or until cooked to your liking. Remove to warm plate; season and rest for a few minutes. Serve with the coleslaw and lime wedges.
For cuts like cutlets and chops, it is important to use a very hot pre-heated surface, as meat will lose moisture the longer it cooks. Quick cooking ensures that the meat is seared and caramelised, not stewed.
Don’t crowd grill plate or pan when cooking any meat. Use the whole surface and cook in batches when necessary.