Fennel-crusted pork chops with winter celeriac slaw

Ingredients

• 1 tbsp olive oil 
• 1 tsp fennel seeds dried
• 1 pinch pepper 
• 6  boston butt pork shoulder 
• 125 ml mayonnaise light
• 1 tbsp citrus champagne vinegar 
• 1 tbsp worcestershire sauce 
• 1 tbsp coarse mustard 
• 1 pinch sugar 
• 0.5 small celery root shredded cut into matchsticks or
• 1 large carrots shredded cut into matchsticks or
• 1 small onion diced red

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 190C/170C fan/gas
2. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture.
3. Place on a baking tray and roast for 40 mins.
4. Meanwhile, make the slaw.
5. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl.
6. Mix well, then toss in the vegetables.
7. When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.