Fra­grant pork with fen­nel slaw

Serves 4 Prep 10 mins Cook 6 mins


4 pork chops, trimmed of fat 1 lemon, zested and juiced 1 tsp fen­nel seeds 1/ tbsp olive oil 2 1 large fen­nel bulb, finely sliced 1 red ap­ple, cored and sliced 1 small red onion, finely sliced 2 tbsp may­on­naise and 1 tbsp nat­u­ral yo­gurt, mixed to­gether 50g chopped wal­nuts

1 Rub the pork with the lemon zest and fen­nel seeds, then heat the oil in a non-stick fry­ing pan. Brown the chops for 3 mins on each side, then re­move from the heat. Splash over half the lemon juice, sea­son, then leave to rest while you make the salad.

2 Mix to­gether the sliced fen­nel, ap­ple, onion, mayo mix and nuts. Sea­son with black pep­per and squeeze in the re­main­ing lemon juice to taste. Serve the pork with the pan juices spooned over, and the fen­nel slaw on the side. Great with jacket po­ta­toes. PER SERV­ING 366 kcals, fat 22g, sat­u­rates 4g, carbs 7g, sug­ars 6g, pro­tein 36g, fi­bre 2g, salt 0.3g

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