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If you want to grill the pork chops, marinate the pork chops then grill for 5-6 minutes on each side over a hot barbecue or griddle pan. Serve the pork and coleslaw with oven-baked sweet potato wedges or sweet potato mash.


4 pork loin chops on the bone, (Pork chop bone in 8oz)
1 tsp sweet paprika
½ tsp mild chili powder
2 tbsp dark brown sugar
½ cup olive oil
4-5 star anise or 1 tsp cloves, crushed
2 cinnamon sticks, lightly crushed
4 sprigs of rosemary
Sea salt and freshly ground black pepper
2 medium fennel bulbs
1 red-skinned apple
Squeeze of lemon juice
1 small red or green cabbage, or a mix of both, shredded
2 tbsp cider vinegar
1 tbsp wholegrain mustard


Preheat the oven to  350 F. Trim the rind and excess fat from the pork chops. Mix the paprika, chili powder and 1 tablespoon dark brown sugar together in a wide baking dish with some seasoning and 2 tablespoons olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the baking dish and turn to coat in the marinade. Cover and leave to marinate in the fridge for 2 hours or overnight.

Heat 1-2 tablespoon of the oil in large ovenproof frying pan. When the oil is hot, season the pork chops then lower them in to the pan, along with the aromatics from the marinade. Fry the pork on both sides for 1-2 minutes until nicely golden then transfer to the oven. Bake uncovered for 12-15 minutes until the pork feels firm but springy to the touch. Remove the pork from the oven, transfer to a warm plate and leave to rest for 5-10 minutes.

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 discoloring. 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 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.


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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