Balsamic mustard pork with pickled fennel slaw
Ingredients
- 2 tbsp Dijon mustard 1.2oz
- 2 tbsp Balsamic vinegar 1.1oz
- 3 tsp Honey 0.7oz
- 1 tsp Rosemary, fresh, chopped
- 2 3oz Pork chop sirloin, lean, bone-in 6oz
- ¼ cup White wine vinegar 2.1oz
- 2 tsp Sugar 0.3oz
- ½ bulb Fennel bulb 4.1oz
- 1 Cucumber, thinly sliced into rounds 7.1oz
- 1 Carrots, peeled into strips or ribbons 2.2oz
- 2 tsp Extra virgin olive oil 0.3oz
- ½ cup Low sodium chicken stock 4.2oz
- 1 cup Arugula 0.7oz
Steps
- To make the marinade, combine the Dijon mustard, balsamic vinegar, honey and rosemary in a shallow dish, mix well. Add the pork chops and turn to coat. Cover and refrigerate until you are ready to cook.
- Meanwhile, for the pickled fennel slaw, combine the white wine vinegar, ¼ cup of water, sugar and a dash of salt in a bowl, stir until dissolved.
- Thinly shave the fennel using a mandolin or vegetable peeler. Add the fennel, cucumber and carrot to the vinegar mixture. Stir to coat. Cover and set aside 15 minutes to pickle.
- Heat a non-stick frying pan over medium heat. Add the olive oil and the pork chops, reserving the marinade. Cook each side for 1 to 2 minutes, until lightly charred. Remove pork to a plate.
- Add the reserved marinade to the hot pan, add the stock and bring to a boil. Boil for 2 to 3 minutes or until the sauce reduces slightly. Return the pork to the pan, turn to coat in the sauce, cook for 1 minute until warmed through.
- Drain the liquid from the pickled slaw and add the arugula. Add the pork to two serving plates, spoon over the sauce and serve with the pickled slaw.