This fruity, fresh coleslaw goes beautifully with pork, or it’s great as part of a buffet
Prep:10 mins
Serves 4
4 pork chops, trimmed of fatzest and juice 1 lemon1 tsp fennel seeds0.5 tbsp olive oil1 large fennel bulb, finely sliced1 red apple, cored and sliced1 small red onion, finely sliced2 tbsp mayonnaise and 1 tbsp natural yogurt, mixed together50g chopped walnut
STEP 1Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.STEP 2Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.
