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Playing Clodagh McKenna’s Fennel-Crusted Pork Chops on Roasted Apples and Spiced Red Cabbage


  • 4 boneless center-cut pork chops
  • 1 tablespoon fennel seeds
  • 2 teaspoons canola oil
  • Sea salt and freshly ground black pepper
  • 2 cups red cabbage, shredded
  • 1 cup cooking apples, peeled, cored and sliced
  • 1 tablespoon brown sugar
  • 1 ounce butter, melted
  • 1 whole red chili pepper
  • 2-inch piece ginger


Serves: 4


Preheat the oven to 400°F.

Using a mortar and pestle or small food processor, coarsely blend the fennel seeds with the oil. Smear the mix all over the pork chops, making sure that all the meat is covered.

In a large bowl, mix together the red cabbage, apples, brown sugar, melted butter, whole chili and fresh ginger, and season with sea salt and freshly ground black pepper.

Arrange the red cabbage and apples on a baking sheet and place the pork chops on top. Place in the preheated oven for 25 minutes. Discard the whole chili and fresh ginger before serving.

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