Pork Chops with Winter Coleslaw

13 Ingredients

Number of servings

3 cup red cabbage, shredded
1tablespoons honey
1 lemon (to serve)
2 apples, cut into matchsticks
3tablespoons Greek yoghurt
1 pinch pepper (for seasoning)
2tablespoons extra virgin olive oil
1tablespoons olive oil
2tablespoons vinegar
12 fresh sage leaves
150grams hazelnuts
4 pork cutlets
1 pinch sea salt ground (to taste)

Method

Step 1 of 5

Preheat oven to 200°C.

Step 2 of 5

Scatter hazelnuts onto a baking tray and toast for 8-10 minutes or skins have darkened. Place in a tea towel and rub off the skins. Return nuts to tray and toast for further 2 minutes or until golden.

Step 3 of 5

Place pork on a tray. Season. Drizzle with oil. Top with sage leaves. Heat a large non-stick frying pan over high heat. Add pork, cook for 2 minutes each side or until golden. Transfer to oven tray and cook for a further 8 minutes or until cooked to your liking. Rest pork, covered with foil, for 6 minutes.

Step 4 of 5

For the winter slaw, combine cabbage, apple and hazelnuts in a large bowl. Season. Toss to coat. Combine yoghurt, honey, cider vinegar and oil in a screw-top jar. Shake to combine. Pour half the dressing over the cabbage. Toss to combine.

Step 5 of 5

Serve chops with winter slaw, extra dressing and lemon to the side. Tip 1: You can prepare the dressing, hazelnuts and cabbage for the winter slaw the day before and toss with apple and dressing just before serving. This winter slaw makes a great salad for lunch as well. Tip 2: Mix whole egg mayonnaise with paprika and a squeeze of lemon for a quick sauce for your chops. Tip 3: Raw almonds, lightly toasted with skins on are a great substitute for hazelnuts in this winter slaw.