Fennel-crusted pork chops with winter celeriac slaw

Fennel-crusted pork chops with winter celeriac slaw

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
473
protein
32g
carbs
6g
fat
36g
saturates
10g
fibre
3g
sugar
4g
salt
1.1g

Ingredients

  • 1 tbsp olive oil
  • 1 tsp each fennel seed 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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2012

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