Serves 4

If you prefer your pork chops grilled, marinate them, then grill for 5-6 minutes on each side over a hot barbecue or griddle pan. Serve the pork and coleslaw with oven-baked sweet potato wedges.

4 pork loin chops, about 250g each
1 tsp sweet paprika
Sea salt and freshly ground black pepper
½ tsp mild chilli powder
2 tbsp dark muscovado sugar
125ml olive oil
4-5 star anise or 1 tsp cloves, crushed
2 cinnamon sticks, lightly crushed
4 sprigs of rosemary
2 medium fennel bulbs
1 red-skinned apple
Squeeze of lemon juice
1 small red or green cabbage, or a mix of both, shredded
2 tbsp cider vinegar
1 tbsp wholegrain mustard

1 Preheat the oven to 180C/Gas 4. Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and 1 tablespoon of the muscovado sugar together in a wide baking dish with some seasoning and 2 tablespoons of olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the baking dish and turn to coat. Cover and leave in the fridge for 2 hours or overnight.

2 Heat 1-2 tablespoons of the oil in a large, ovenproof frying pan. When the oil is hot, season the chops, then lower them into the pan, along with the aromatics from the marinade. Fry on both sides for 1-2 minutes until golden, then transfer to the oven. Bake for 12-15 minutes until the pork feels firm but springy to the touch. Remove, transfer to a warm plate and leave to rest for 5-10 minutes.

3 Trim the fennel, then slice finely by hand or with a mandolin. Quarter, core and thinly slice the apple, then squeeze with a little lemon juice to prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a mixing bowl.

4 Put the remaining tablespoon of sugar, olive oil (about 60ml) and cider vinegar in a small saucepan on a low heat to dissolve the sugar, then increase the heat and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in the wholegrain mustard. Check for seasoning, then pour over the salad while still warm and mix well. Serve the pork chops with a pile of the coleslaw.

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