Pork chops with red cabbage, apple and fennel
2 tablespoons olive oil
2 teaspoons mixed spice
¼ red cabbage, finely shredded
1 baby fennel, finely sliced
1 granny smith apple, cored, quartered, and thinly sliced
¼ cup (60ml) cider vinegar
2 tablespoons brown sugar
4 pork loin chops, trimmed
$3.30 per serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1.Heat ½ of oil in a large frying pan on high. Add mixed spice and cook for 1 minute.
2. Reduce heat. Add cabbage, fennel and apple and cook for 5 minutes, stirring. Mix in vinegar, sugar and season to taste. Simmer, covered, for 10 minutes.
3. Heat remaining oil in a frying pan or chargrill on high. Cook pork chops for 3-5 minutes each side, until cooked through. Serve with cabbage.