Pork & slaw sandwiches
Turn your leftovers into something special with these lunchbox-friendly pork baps with tangy mustard
Fennel-crusted pork chops with winter celeriac slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 tsp each fennel seedand dried oregano
- pinch chilli flakes
- 6 pork shoulderchops
For the slaw
- 125ml light mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- pinch sugar
- ½ small celeriaccut into matchsticks or shredded
- 1 large carrotcut into matchsticks or shredded
- 1 small red oniondiced
Nutrition: per serving
- kcal473
- fat36g
- saturates10g
- carbs6g
- sugars4g
- fibre3g
- protein32g
- salt1.1glow
Method
step 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.
step 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.
step 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.
