Pork Chops with Apples, Cabbage and Parsnip Mash
- 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
- Freshly ground black pepper
- Lemon wedges, to serve
- Parsnip Mash
- 1kg parsnips, peeled, chopped
- 1 ⁄3 cup cream
- 50g butter, chopped
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.