Piri piri pork with mustard coleslaw recipe - Recipes - BBC Good Food

Put the chops in a freezer bag or shallow dish with the marinade and smush everything together. You can leave for up to an hour but 15 minutes will be enough.

Mix all the coleslaw ingredients in a big bowl. Leave for 20 minutes, mixing now and again so the dressing is completely covering everything. This will make more coleslaw than you need for two, but it's worth making a big batch as the ingredients are so cheap and it will keep for a few days in the fridge.

Heat the grill to medium high. Grill the chops for 4 minutes each side, leaving as much marinade as possible. The chops should be just golden and charred on the edges but still juicy. Leave them to rest under foil for a few minutes after grilling. Serve the chops with the coleslaw and a handful of fat chips if you like.