Divide the slaw between plates and add a pork chop to each. The aniseed flavours of the meat’s marinade perfectly match the earthy celeriac coleslaw – a robust supper, with enough leftovers for lunch.
- 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
- 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.