Pork Chops with Apples, Cabbage and Parsnip Mash

clock 10 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp fennel seeds, toasted, crushed
  • 3 tsp sea salt flakes
  • ½ tsp chilli flakes
  • 2 Tbsp olive oil
  • 4 pork loin chops, trimmed
  • 2 red apples, cored, sliced
  • ¼ green cabbage, finely shredded
  • Salt
  • Freshly ground black pepper
  • Lemon wedges, to serve
  • Parsnip Mash
  • 1kg parsnips, peeled, chopped
  • 1 ⁄3 cup cream
  • 50g butter, chopped
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  • 1. In a small bowl, mix fennel, salt, chilli and half of the oil. Rub over the chops.

  • 2. To make the parsnip mash, cook parsnips in a medium saucepan of boiling salted water for 10 minutes. Drain, then mash with cream and butter. Season to taste.

  • 3. Meanwhile, cook chops in a large frying pan on high, for 4-5 minutes each side until cooked through. Transfer to a plate, then cover to keep warm.

  • 4. In the same pan, heat the rest of the oil over a medium heat. Cook apples and cabbage for 4-5 minutes until cabbage has wilted. Season to taste.

  • 5. Serve pork with mash, cabbage and lemon wedges on the side.

  • Tip: To make this dairy free, replace butter with olive oil and use dairy-free milk instead of cream.

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