Serves 4
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  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.

Nutrition Facts

Per serving: 519kcals, 41.1g fat (12g saturated), 13g carbs, 8g sugars, 25.8g protein, 4.1g fibre, 0.135g sodium