Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Fennel-crusted pork chops with winter celeriac slaw

Contains pork – recipe is for non-Muslims only
The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 473
  • Carbohydrates 6
  • Saturated Fat 10
  • Sugar 4
  • Protein 32
  • Fat 36
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 473
  • Carbohydrates 6
  • Saturated Fat 10
  • Sugar 4
  • Protein 32
  • Fat 36
  • Fibre 3
  • Salt 1.1

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

  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.

Suggested recipes from this collection...