FENNEL-CRUSTED PORK CHOPS WITH WINTER CELERIAC SLAW

Fennel-crusted pork chops with winter celeriac slaw image

The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch

Provided by Good Food team

Time 55m

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 473 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium