olive oil and butter for cooking
4 pork chops
sea salt and ground pepper
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
¼ cup each mayonnaise and plain yoghurt
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice
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.