Pork chops with fennel and apple slaw
- October 2007
- Serves 4
- Ready in 30 minutes
This spicy pork chop recipe, with a zingy slaw salad, makes a summery alternative to a Sunday roast.
- 25g (4.3g saturated)
- 26.4g (3.5g sugar)
- 1 tsp fennel seeds
- Pinch of dried chilli flakes
- 2 tbsp olive oil
- 4 bone-in pork chops
- Roasted new potatoes, to serve
For the fennel and apple slaw
- 1 small red onion, very finely sliced
- 1 large fennel bulb, finely sliced
- Grated zest and juice of 1 lime
- 2 red-skinned apples
- 4 tbsp light mayonnaise
- 50g walnut pieces, toasted
- Dry-fry the fennel seeds in a pan over a medium heat for 30 seconds or until fragrant. Tip into a pestle and mortar, add the chilli flakes and some seasoning and roughly crush. Stir in the oil.
- Preheat the grill to high. Using scissors, snip through the layer of fat on each pork chop, at intervals – this stops them curling up during cooking. Arrange on a grill rack over a foil-lined tray. Brush with half the spiced oil. Grill for 4-5 minutes. Turn and brush with the remaining spiced oil. Grill for a further 4-5 minutes or until golden and just cooked through. Set aside, covered loosely with foil, to rest while you make the slaw.
- Put the red onion and fennel in a large bowl and sprinkle over the lime zest and juice. Quarter and core the apples, then coarsely grate into the bowl. Add the mayonnaise, walnuts and plenty of seasoning and mix together well.
- Divide the pork chops between 4 plates, spoon the fennel and apple slaw alongside, and serve with roasted new potatoes.
Make the slaw in advance if you like, but don’t add the grated apple until the last moment or it will turn brown.
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