Sticky chilli pork chops with fennel and apple slaw

The fresh, crisp salad cuts perfectly through the rich, sweet pork.

45 minutes

Serves 4-6 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Marinade: 

  • 3 Tbsp (45ml) olive oil or canola oil 
  • 3 Tbsp (45ml) PnP crushed garlic & ginger 
  • ¼ cup (60ml) soy sauce 
  • ¼ cup (60ml) honey or brown sugar 
  • 3 Tbsp (45ml) apple cider vinegar 
  • 1-2 red chillies, deseeded and chopped 
  • Juice (60ml) and grated peel of 1 lemon 

 

  • 4-6 pork chops 
  • Salt and milled pepper 

 

Slaw: 

  • 2 Granny Smith apples, cut into matchsticks 
  • 3 spring onions, sliced 
  • 2 bulbs fennel, thinly sliced 
  • 3 Tbsp (45ml) apple cider vinegar 
  • ¼ -½ cup (60-125ml) tangy mayonnaise 
  • Handful fresh mint, chopped 

 

Method

  1. Combine marinade ingredients in a pot on medium heat. 
  2. Cook for about 5-8 minutes until sugar has dissolved. Cool. 
  3. Season pork chops, place in a dish and pour over the marinade. 
  4. Marinate for 10-25 minutes at room temperature. 
  5. Fry pork chops over medium heat, about 5-8 minutes per side. 
  6. Add leftover marinade to the pan and cook until sticky. 
  7. Combine all slaw ingredients and season. 
  8. Serve sticky pork chops with slaw on the side.

 

 

 

 

Browse more daily dinner recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Bulked-up pea risotto

We’ve reworked the classic Italian comfort risi e bisi recipe with a combination of rice and barley, which adds fibre and protein to your meal.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.