Coffee chilli-rub pork chops with sweetcorn mash

Name: Coffee chilli-rub pork chops with sweetcorn mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g packs Essential British Pork Chops; 2 tbsp rich & dark espresso ground coffee; 1 tbsp dark brown soft sugar; 1 tsp mild chilli powder; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp fine sea salt; 700 g pack frozen mashed potato; 1 bunch salad onions, thinly sliced; 195 g can sweetcorn in water, drained; Barbecue Sauce or HP Fruity Sauce, to serve

This sweet and earthy dry rub is a delicious way to add layers of flavour to a simple pork chop.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
PlusPreparation time 10 minutes + optional marinating

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2 x 400g packs Essential British Pork Chops
2 tbsp rich & dark espresso ground coffee
1 tbsp dark brown soft sugar
1 tsp mild chilli powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp fine sea salt
700g pack frozen mashed potato
1 bunch salad onions, thinly sliced
195g can sweetcorn in water, drained
Barbecue Sauce or HP Fruity Sauce, to serve

Snip or slice through the rind of the chops at 1cm intervals. Mix together the coffee grounds, sugar, chill, paprika, cumin and salt. Sprinkle all over the pork and rub in well, ensuring it’s evenly coated. Leave to marinate, if liked (see tip).
Heat the grill to medium and line the grill tray with foil. Place the pork on the rack and grill for 8 minutes each side, brushing with the cooking juices from time to time, until dark and cooked through with no pink meat and juices that run clear.
Meanwhile, place the mash, salad onions and sweetcorn in a large microwave-safe bowl. Heat and stir according to the mash pack instructions, until piping hot.
Divide the sweetcorn mash and pork chops between plates and serve, with a spoonful of barbecue sauce on the side.