Fennel-crusted pork chops with winter celeriac slaw

• olive oil↗1 tbsp tbsp
• each fennel seed1 tsp tsp

  and dried oregano

• pinch chilli flakes↗
• 6 pork shoulder↗

  chops

• light mayonnaise↗125ml ml
• white wine vinegar↗1 tbsp tbsp
• Worcestershire sauce↗1 tbsp tbsp
• wholegrain mustard↗1 tbsp tbsp
• pinch sugar↗
• ½ small celeriac

  cut into matchsticks or shredded

• large carrot↗1

  cut into matchsticks or shredded

• small red onion↗1

  diced

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.

2. 2

   Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.

3. 3

   When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.