Juicy pork chops served with a crisp slaw make for the perfect pairing. Use an apple if pears aren’t available.
Serves: 4
INGREDIENTS
olive oil and butter for cooking
4 pork chops
sea salt and ground pepper
Slaw
¼ small white cabbage, finely shredded
1 large pear, halved, cored and thinly sliced
¼ cup sunflower seeds, toasted
½ cup toasted walnuts, roughly chopped
½ cup freshly grated parmesan, plus extra for serving
small handful fresh mint or parsley, roughly chopped
Dressing
¼ cup each mayonnaise and plain yoghurt
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice
METHOD
Dressing: Whisk everything together in a large bowl and season generously.
Slaw: Place the slaw ingredients in a large bowl and toss with enough dressing to coat lightly. Reserve the remaining dressing.
Pork: Heat a sauté pan with a little oil and butter. Season the chops and cook for about 3 minutes each side, or until just cooked through. Drain on kitchen towels.
To serve: Serve the chops and slaw topped with an extra grating of parmesan. Serve the extra dressing alongside.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.