Name: Fennel-crusted pork chops with winter celeriac slaw
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp olive oil -; 1 tsp each fennel seed and dried oregano -; pinch chilli flakes -; 6 pork shoulder chops -; 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 -

Fennel-crusted pork chops with winter celeriac slaw

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fennel-crusted pork chops with winter celeriac slaw

1. 1 tbsp olive oil -

2. 1 tsp each fennel seed and dried oregano -

3. pinch chilli flakes -

4. 6 pork shoulder chops -

5. 125ml light mayonnaise -

6. 1 tbsp white wine vinegar -

7. 1 tbsp Worcestershire sauce -

8. 1 tbsp wholegrain mustard -

9. pinch sugar -

10. ½ small celeriac , cut into matchsticks or shredded -

11. 1 large carrot , cut into matchsticks or shredded -

12. 1 small red onion , diced -

How to cook deliciously - Fennel-crusted pork chops with winter celeriac slaw

1. Stage

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. Stage

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. Stage

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.