Olive oil-baked potatoes
Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes
Fragrant pork with fennel slaw
Serves 4
Easy
Prep:
Cook:
This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet
Skip to ingredients
- 4 pork chopstrimmed of fat
- zest and juice 1 lemon
- 1 tsp fennel seeds
- 0.5 tbsp olive oil
- 1 large fennel bulbfinely sliced
- 1 red applecored and sliced
- 1 small red onionfinely sliced
- 2 tbsp mayonnaiseand 1 tbsp natural yogurt, mixed together
- 50g chopped walnut
Nutrition: per serving
- kcal366
- fat22g
- saturates4g
- carbs7g
- sugars6g
- fibre0g
- protein36g
- salt0.35glow
Method
step 1
Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
step 2
Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.
