Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw

Easter Recipes › Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw

Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw

4 Serves
20 minutes
10 minutes

This light, healthy and versatile recipe is perfect for entertaining this Easter, but also simple enough for a weeknight meal.

Set a Reminder to cook 04/27/2024 12:43 04/27/24 13:43 Australian Eastern Daylight Time IGA Recipes – Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw Reminder – Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw https://www.iga.com.au/recipes/easter-recipes/lemon-and-rosemary-pork-chop-with-apple-fennel-red-cabbage-slaw/

Ingredients

4 Serves*

4 pork loin chops

2 tsp fresh or dried rosemary

1 lemon, juiced and zested

1/4 red cabbage, shredded

1 medium fennel, shaved

1 apple, cut into matchsticks

1 small red onion, sliced

1/4 cup hazelnuts, toasted and roughly chopped

Community Co extra virgin olive oil, and extra for cooking

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

In a small bowl, combine rosemary, lemon zest, season with salt and pepper and a drizzle of olive oil.
To make the salad, add the cabbage, fennel, apple, red onion, hazelnut, lemon juice and olive oil in a bowl. Season to taste and toss well.
Preheat the pan or chargrill on medium high heat and season pork with salt and pepper and a drizzle of olive oil.
When the grill is hot, place the pork chops for 3-4 minutes on each side or until cooked through. Place the pork on a plate or tray to rest and drizzle over the rosemary, lemon dressing. When ready, serve with the cabbage, fennel salad on the side.

Easy Swap

You can swap your protein with beef, chicken or even lamb.