Fennel-crusted pork chops with winter celeriac slaw
The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch
Pork & slaw sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Leftovers (from related recipe)
- 2 roasted pork shoulderchops (see 'Goes well with...')
- winter celeriacslaw (see 'Goes well with...')
Extras
- a little wholegrain mustardfor spreading
- 4 burger bunshalved, and toasted if eating at home
Nutrition: per serving
- kcal491
- fat22g
- saturates6g
- carbs47g
- sugars5g
- fibre4g
- protein26g
- salt2.1g
Method
step 1
If you’re eating lunch at home, gently heat the meat in a microwave for a few mins, or wrap in foil and bake at 200C/180C fan/gas 6 for 8 mins. If you’re assembling packed lunches, there’s no need to heat. Thinly slice the pork.
step 2
Spread some mustard over the bun bottoms, then add the pork and a heap of slaw. Top with bun tops, wrap and keep cool until lunchtime or eat straight away.
