Honey Mustard Pork Chops with Fennel and Apple Slaw
Salty pork chops covered in a sticky and sweet honey mustard glaze served with a fresh and tangy fennel and apple slaw. What's not to love about this perfect midweek meal?
Method
Based on 4 servings, adjust as needed.
Step 1
Pat each of the pork chops dry with paper towel and score across the fat a few times with a sharp knife. Season with salt on both sides. If serving with baby potatoes pop them into salted water, bring to a boil and cook for 10-12 minutes depending on the size of the potatoes.
Step 2
Set a large wide frying pan on a medium-high heat and add the olive oil. Once the pan is hot, lay the chops in. Try not to overcrowd the pan, so you may need to do this two at a time if your pan isn’t big enough. Cook for 4-5 minutes, until golden, before flipping over and adding the butter, bashed garlic, honey and mustard. Mix the honey and mustard into the juices and cook for a further 4-5 minutes, spooning the juices over the pork. Once cooked, turn off the heat and let the chops rest in the pan with the juices.
Step 3
To make the slaw, finely slice the sweetheart cabbage. Remove the core from both the fennel and apple and finely slice. You can use a mandolin to do this if you have one. You can also grate the apple if easier. Add to a large bowl and squeeze over the lemon juice. If it's a juicy lemon you may only require half the juice so taste as you go. Season well with salt and black pepper and mix through the sour cream. Roughly chop the parsley and set aside.
Step 4
Check that your potatoes are tender and cooked through before draining, stirring through a knob of butter and a pinch of salt.
Step 5
When you’re ready to serve, toss the parsley through the slaw and taste to check for seasoning. Divide the chops between plates, adding a big pile of slaw onto each one as well as some cooked potatoes, if you wish.
- Ingredients
- Based on 4 servings
-
4 Pork Chops 2x Sainsbury's Thick Cut British Pork Chops x2 500g -
2 tbsp Clear Honey 1x Sainsbury's Runny Honey 340g -
2 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Apples, finely sliced 2x Sainsbury's Granny Smith Apples Single -
15g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1 Lemon, juiced 1x Sainsbury's Lemons -
1 Bulb Fennel, thinly sliced 1x Sainsbury's Fennel Loose -
2 Cloves Garlic, bashed in its skin 1x Sainsbury's Garlic -
500g Baby Potatoes 1x Sainsbury's Baby Potatoes 1kg -
2 tbsp Butter 1x Sainsbury's British Butter, Salted 250g -
2 tbsp Soured Cream 1x Sainsbury's Fresh Soured Cream 150ml -
0.5 Sweetheart Cabbage, finely sliced 1x Sainsbury's Sweetheart Cabbage -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g