Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 tsp each fennel seed and dried oregano
  • pinch chilli flakes
  • 6 pork shoulder chops
  • 125ml light mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp wholegrain mustard
  • pinch sugar
  • ½ small celeriac , cut into matchsticks or shredded
  • 1 large carrot , cut into matchsticks or shredded
  • 1 small red onion , diced

Instruction

  • Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.
  • Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.
  • When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.