Pork chops and purple slaw

Pork chops and purple slaw

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

My kids would eat lamb chops every single night if they could, but they’re so expensive! I’ve steered them towards pork chops instead and they LOVE THEM. I serve this with a colourful purple coleslaw, spicing up the adult version with green chillies and wasabi mayonnaise.

Ingredients

Quantity Ingredient
2-3 tablespoons olive oil
4 thick pork chops or cutlets, on the bone
salt
lemon, to serve

Purple slaw

Quantity Ingredient
60g mayonnaise
60g greek-style yoghurt
1/4 purple cabbage, shredded
1 green apple, thinly sliced
1/2 lemon, juiced

Ingredients for adults

Quantity Ingredient
2 spring onions, finely shredded
handful flat-leaf parsley, chopped
wasabi paste, to taste
1 large green chilli, finely chopped
1 quantity Horseradish hot ‘creamy’ sauce

Method

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in an ovenproof frying pan, or roasting pan, over a medium heat. Season the pork with salt and cook for about 5 minutes then turn and cook on the other side for a further 3–4 minutes.
  3. Put the pan into the oven and bake for about 10 minutes, or until the chops or cutlets are cooked through.

Dish one

  • For the kids’ slaw, combine half the mayo and half of the yoghurt in a bowl. Add half the cabbage and half the apple, squeeze over a little lemon juice and toss to coat the cabbage well.

    For the kids, serve the chops with the plain cabbage and apple salad.

Dish two

  • To the remaining cabbage and apple, add the spring onion and parsley. Combine the remaining mayo and yoghurt with the lemon juice and wasabi. Stir through the slaw and top with the chilli.

    Top the adults’ chops with a dollop of horseradish cream and serve with the spicy cabbage slaw.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
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easy
weeknight
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