Pan-fried pork chops with apple and cabbage slaw

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Pan-fried pork chops with slaw Easy Food

Serves 4


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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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