Juicy pork chops served with a crisp slaw make for the perfect pairing. Use an apple if pears aren’t available.
Serves: 4
INGREDIENTS
olive oil and butter for cooking
4 pork chops
sea salt and ground pepper
Slaw
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
Dressing
¼ cup each mayonnaise and plain yoghurt
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!