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

Nutrition per serving

  • kcal 473
  • fat 36g
  • saturates 10g
  • carbs 6g
  • sugars 4g
  • fibre 3g
  • protein 32g
  • salt 1.1g


  • 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


  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.

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