Fennel-crusted pork chops with winter celeriac slaw
The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
- Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.
- Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.
- When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.
PER SERVING
473 kcalories, protein 32.0g, carbohydrate 6.0g, fat 36.0 g, saturated fat 10.0g, fibre 3.0g, sugar 4.0g, salt 1.1 g
Recipe from Good Food magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1959645/
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Ingredients
- 1 tbsp olive oil
- 1 tsp each fennel seeds and dried oregano
- pinch chilli flakes
- 6 pork shoulder chops
FOR THE SLAW
- 125ml light mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- pinch sugar
- ½ small celeriac , cut into matchsticks or shredded
- 1 large carrot , cut into matchsticks or shredded
- 1 small red onion , diced
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Ingredients
- 1 tbsp olive oil
- 1 tsp each fennel seeds and dried oregano
- pinch chilli flakes
- 6 pork shoulder chops
FOR THE SLAW
- 125ml light mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- pinch sugar
- ½ small celeriac , cut into matchsticks or shredded
- 1 large carrot , cut into matchsticks or shredded
- 1 small red onion , diced
PER SERVING
473 kcalories, protein 32.0g, carbohydrate 6.0g, fat 36.0 g, saturated fat 10.0g, fibre 3.0g, sugar 4.0g, salt 1.1 g
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