Fennel-crusted pork chops with winter celeriac slaw
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
- 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
-
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.
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