PAPRIKA PORK CHOPS WITH FENNEL AND APPLE COLESLAW
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.