How To Make Fennel-Crusted Pork Chops with Winter Celeriac Slaw
Serves:
Ingredients
- 4 pork chops, bone-in
- 1 tbsp fennel seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups shredded celeriac
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
-
In a small pan, toast the fennel seeds over medium heat until fragrant. Remove from heat and crush using a mortar and pestle or a spice grinder.
-
Season the pork chops with salt, pepper, and crushed fennel seeds on both sides.
-
Heat olive oil in a large skillet over medium-high heat. Cook the pork chops for 4-5 minutes per side, or until cooked through and golden brown. Remove from heat and let rest for a few minutes.
-
In a large bowl, combine shredded celeriac, mayonnaise, lemon juice, Dijon mustard, honey, green onions, salt, and pepper. Mix well to combine.
-
Serve the pork chops with the winter celeriac slaw on the side.
Nutrition
- Calories : 400kcal
- Total Fat : 24g
- Saturated Fat : 6g
- Cholesterol : 75mg
- Sodium : 950mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 30g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
