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Pork Chops with Gremolata and Fennel Slaw

  • Timer Prep 15 min
    Cook 25 min
  • Chart 460.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the garlic cloves. Zest and juice the lemons. Chop the flat-leaf parsley. Core and finely slice the Cox apples. Finely slice the fennel bulbs and reserve and chop the fronds. Finely slice the celery sticks. Finely slice the spring onions.

Method

  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens). Put a large roasting tin in the oven to heat through.
  2. 2 For the gremolata, mix together the garlic, lemon zest, half the lemon juice, half the parsley, most of the olive oil and the honey. Season and set aside.
  3. 3 Rub the chops with the remainder of the oil. Fry in a pan for 2 minutes each side, spooning off fat between batches. Remove to a plate.
  4. 4 Add the cider to the pan and bubble for 4-5 minutes until reduced, then pour into the heated tin.
  5. 5 Add the bay leaf and chops. Roast for 10-12 minutes until just cooked (the fat should be golden and crisp).
  6. 6 For the slaw, toss the apple slices with the remaining lemon juice and mix with the fennel, celery and onion.
  7. 7 Combine the yogurt, mustard and remaining parsley, season, then pour over the slaw and toss.
  8. 8 Drizzle each chop with gremolata. Serve with the slaw, sprinkled with fennel fronds.
  • Average per serving
  • Calories 460.0kCal
  • Fat24.6g
  • Saturated9.5g
  • Salt0.44g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg