Ingredients Checklist
- 4 pork chops
- ¼ cup olive oil
- 500g assorted new potatoes
- 2 bunches radish, washed & leaves attached
- Sea salt & cracked black pepper
BASTING
- 1 tbsp seeded mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
SLAW
- 2 cups shredded red cabbage
- 2 pink lady apples, thinly sliced
- 1 celery heart, thinly sliced (inner leaves reserved)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 200°C. Place potatoes and radishes onto a baking paper lined oven tray. Drizzle with two tablespoons of olive oil, season with salt and pepper and place in the oven to roast for 15 minutes.
- Meanwhile, heat a large frypan over medium/high heat. Season the pork with salt and pepper and add the remaining oil to the pan. Sear the chops for two minutes on both sides.
- Mix together the basting ingredients in a small bowl. Place the chops onto an oven tray and spoon over the sauce. Place into the oven and roast for 10 minutes, basting halfway through.
- Remove the chops, cover with foil and allow to rest for 10 minutes. The vegetables should also be ready at this stage.
- Combine slaw ingredients in a medium bowl and season with salt and pepper.
- Serve chops and roasted vegetables with slaw on the side.
