Easy Fennel-crusted Pork Chops With Winter Celeriac Slaw Recipe

Easy Fennel-crusted Pork Chops With Winter Celeriac Slaw Recipe

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Easy Fennel-crusted Pork Chops With Winter Celeriac Slaw Recipe

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.

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

  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.