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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.