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Fennel-crusted pork chops with winter celeriac slaw

Fennel-crusted pork chops with winter celeriac slaw

A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal473
fat36g
saturates10g
carbs6g
sugars4g
fibre3g
protein32g
low insalt1.1g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.6 ratings
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