Juicy pork chops served with a crisp slaw make for the perfect pairing. Use an apple if pears aren’t available.
Serves: 4
INGREDIENTS
olive oil and butter for cooking
4 pork chops
sea salt and ground pepper
Slaw
¼ small white cabbage, finely shredded
1 large pear, halved, cored and thinly sliced
¼ cup sunflower seeds, toasted
½ cup toasted walnuts, roughly chopped
½ cup freshly grated parmesan, plus extra for serving
small handful fresh mint or parsley, roughly chopped
Dressing
¼ cup each mayonnaise and plain yoghurt
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice
METHOD
Dressing: Whisk everything together in a large bowl and season generously.
Slaw: Place the slaw ingredients in a large bowl and toss with enough dressing to coat lightly. Reserve the remaining dressing.
Pork: Heat a sauté pan with a little oil and butter. Season the chops and cook for about 3 minutes each side, or until just cooked through. Drain on kitchen towels.
To serve: Serve the chops and slaw topped with an extra grating of parmesan. Serve the extra dressing alongside.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!