Cola-glazed pork with charred corn and avocado salad

Cola adds a touch of sweetness to this mustard, tomato, Worcestershire and ginger glaze.

• 1/2 cup (125ml) cola
• 2 teaspoon Dijon mustard
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoon ginger, finely grated
• 2 tablespoons sunflower oil
• 4 Coles Australian Pork Loin Chops
• 4 corn cobs, husks and silks removed
• 1 avocado, halved, stoned, peeled, thickly sliced
• 1 red capsicum, coarsely chopped
• 100g Coles Brand Australian Baby Leaf Blend
• 2 spring onions, thinly sliced
• 2 tablespoon lime juice

1. Step 1

   Heat a barbecue flatplate or large frying pan on medium.

2. Step 2

   Whisk cola, mustard, tomato sauce, Worcestershire sauce, ginger and 1 tablespoon oil in large bowl.

3. Step 3

   Cook pork, brushing with cola mixture, for 4 mins each side or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

4. Step 4

   Meanwhile, increase heat to high. Cook corn, turning, for 10 mins or until charred and tender. Set aside for 3 mins to cool. Use a sharp knife to cut down the side of each corn cob to remove the kernels.

5. Step 5

   Combine corn kernels, avocado, capsicum, salad leaves, spring onion, lime juice and remaining oil in a large bowl. Season. Divide salad and pork among serving plates.