Name: Fennel-crusted pork chops with winter celeriac slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
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

Fennel-crusted pork chops with winter celeriac slaw

1 tbsp olive oil
1 tsp each fennel seed
and dried oregano
pinch chilli flakes
6 pork shoulder
chops

For the slaw

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

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.