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For the apple and fennel coleslaw:
2 medium fennel bulbs
1 red-skinned apple
Squeeze of lemon juice
1 small red or green cabbage, or a mix
of both, shredded
60ml olive oil
2 tbsp cider vinegar
1 tbsp wholegrain mustard
Method
Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and 1 tbsp
of muscovado sugar together in a wide non-metallic dish with some seasoning and the
olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the
dish and turn to coat. Cover and leave in the fridge for 2 hrs. or overnight. When ready to
eat, season the chops and place on the hot grill for five or six minutes, or until the pork
feels firm but springy to the touch. Remove from heat and leave to rest for 5-10 min
before serving.
For the apple fennel coleslaw: trim the fennel then slice very finely by hand or with a
mandolin. Quarter, core and thinly slice the apple then squeeze with a little lemon juice to
prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a
mixing bowl.
Put the remaining tablespoon of sugar, olive oil and cider vinegar in a small saucepan.
Heat the contents of the pan over a low heat to dissolve the sugar; then increase the heat
and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in the
wholegrain mustard. Check for seasoning then pour over the salad while still warm and
mix well. Serve the pork chops with a pile of the coleslaw on the side.
