Mustard Pork Chops with Broccoli and Fennel Slaw from Wholesome by Sarah Graham

Name: Mustard Pork Chops with Broccoli and Fennel Slaw from Wholesome by Sarah Graham
Ingredients: 1 cup Greek yoghurt; generous pinch each of salt and freshly ground black pepper; 1–2 Tbsp chopped fresh dill and/or mint; 2 Tbsp lemon juice; ⅓ cup roasted pecan nuts or walnuts, roughly chopped (or 3 Tbsp toasted sunflower seeds); ½ cup fresh cream; 1 Tbsp Dijon mustard; ½ small cabbage, finely chopped; 1 Tbsp olive oil; 2 sticks celery, finely chopped; 4 pork chops (or pork steaks); 2–3 stalks tenderstem broccoli, finely sliced; 1 green apple, cored and grated; 1 bulb fennel, finely sliced

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What to do Make the slaw first (it’s easiest using a food processor and just finely slicing everything together) by mixing all the ingredients together. Set aside in the fridge until just before...

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Ingredients

1 cup Greek yoghurt
generous pinch each of salt and freshly ground black pepper
1–2 Tbsp chopped fresh dill and/or mint
2 Tbsp lemon juice
⅓ cup roasted pecan nuts or walnuts, roughly chopped (or 3 Tbsp toasted sunflower seeds)
½ cup fresh cream
1 Tbsp Dijon mustard
½ small cabbage, finely chopped
1 Tbsp olive oil
2 sticks celery, finely chopped
4 pork chops (or pork steaks)
2–3 stalks tenderstem broccoli, finely sliced
1 green apple, cored and grated
1 bulb fennel, finely sliced