1 x 400g head of cabbage, shredded
1 apple, cored and sliced into matchsticks
2 tbsp apple cider vinegar
4 tbsp olive oil
Salt and black pepper
4 bone-in pork chops, each about 1½cm thick
2 tsp fennel seeds, crushed
2 tbsp fresh parsley, chopped, plus extra to serve
- In a large bowl, combine the cabbage, apple, vinegar and two tablespoons of the oil. Season with salt and pepper and toss to combine. Set aside for 30 minutes, tossing occasionally.
- Heat the remaining oil in a large pan over a medium-high heat. Season the pork chops with the crushed fennel seeds and some salt and pepper.
- Cook for 3-4 minutes per side until thoroughly cooked. Remove to a plate, tent loosely with foil and allow to rest for 8-10 minutes.
- Serve the pork chops with the slaw, garnished with some extra parsley.
Per serving: 519kcals, 41.1g fat (12g saturated), 13g carbs, 8g sugars, 25.8g protein, 4.1g fibre, 0.135g sodium