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- 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
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