Fennel-crusted Pork Chops With Winter Celeriac Slaw
In this recipe, juicy and flavorful roasted pork chops meet a vibrant celeriac slaw for a delightful meal that is sure to satisfy your taste buds. The chops are seasoned with a blend of aromatic spices before being roasted to perfection, while the crunchy slaw, dressed with a creamy and tangy dressing, provides a refreshing contrast to the savory meat. With each bite, you'll experience a wonderful combination of textures and flavors that make this dish a standout option for any day of the week.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 tsp each fennel seeds 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
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 473 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 1.1 milligram of sodium
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