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  • Recipes

  • Pork Escalopes with Green Apple and Fennel Slaw

Pork Escalopes with Green Apple and Fennel Slaw

Pork Escalopes with Green Apple and Fennel Slaw

By OcadoLifePublished on 17 May 2024The zippy salad is a vibrant side in these purse-friendly Pork Escalopes with Green Apple and Fennel Slaw from food stylist and writer Sophie Austen-Smith. For a super-quick slaw, the fennel and apple is grated – plus, if you’ve got a couple of stale white loaf-ends knocking about, you can roughly grate them to make your own breadcrumbs.
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 500g salad potatoes
  • 4 tbsp olive oil, plus 1 tsp extra
  • 100 g white breadcrumbs
  • 4 pork loin steaks
  • 2 tbsp dijon mustard, plus a little extra (optional)
  • 1 fennel bulb
  • 1 Granny Smith apple, quartered and cored
  • 1 lemon, juiced
  • 150g mixed leaf salad

Method

  • Step 1

    Preheat the oven to 140°C/120°C fan/gas 1. Cook the potatoes in boiling salted water for 10 mins. Drain; leave to steam dry. Toss with 1 tsp oil and a little seasoning.

  • Step 2

    Put the breadcrumbs on a plate. Place the pork steaks between 2 sheets of baking paper and bash with a meat tenderiser (or rolling pin) to 1-1.5 cm thick. Coat all over with the mustard, then the breadcrumbs.

  • Step 3

    Heat 2 tbsp oil in a frying pan over a medium heat. Fry the pork for 3-4 mins on each side. Transfer to a baking sheet; keep warm in the oven.

  • Step 4

    At the last minute, grate the fennel (reserve the fronds) and apple (use the grater’s slicing edge) into a mixing bowl. Add the lemon juice and the rest of the oil; mix. Toss through the salad leaves and fennel fronds; season to taste.

  • Step 5

    Serve the crispy pork with the potatoes and slaw, plus a little more mustard if you like.