Lemon and Rosemary Pork Chop with Apple, Fennel, Red Cabbage Slaw- IGA Tasmania

Ingredients

• 4 pork loin chops
• 2 tsp fresh or dried rosemary
• 1 lemon, juiced and zested
• 1/4 red cabbage, shredded
• 1 medium fennel, shaved
• 1 apple, cut into matchsticks
• 1 small red onion, sliced
• 1/4 cup hazelnuts, toasted and roughly chopped
• Community Co extra virgin olive oil, and extra for cooking
• In a small bowl, combine rosemary, lemon zest, season with salt and pepper and a drizzle of olive oil.
• To make the salad, add the cabbage, fennel, apple, red onion, hazelnut, lemon juice and olive oil in a bowl. Season to taste and toss well.
• Preheat the pan or chargrill on medium high heat and season pork with salt and pepper and a drizzle of olive oil.