Fresh fennel bulb thinly sliced with apples, cabbage, walnuts, and raisins in a light dressing make a fresh slaw. Paired with quick-cooking pork skewers with raw apple cider vinegar and garlic marinade.Prep Time: 15 mins. Cook Time: 10 mins. Total Time: 25 mins.
20 oz very thin organic pork chops
|2 TBLS olive oil|
|4 TBLS apple cider vinegar|
|4 cloves garlic, minced|
|1/4 tsp kosher salt|
|1/4 tsp black pepper|
|APPLE FENNEL SLAW|
|1/2 head green cabbage|
|1 bulb fresh fennel, sliced very thin|
|2 stalks celery, sliced very thin|
|1/2 cup walnuts, chopped|
|1/4 cup raisins|
|1 large fuji apple|
|2 TBLS quality organic mayonnaise|
|1 TBLS apple cider vinegar|
|1 tsp agave|
|SIDE of BEETS|
|4-6 medium red beets, cut to 1" pieces|
|16 - 6 inch bamboo skewers|
Preheat oven to 425 degrees.
Peel beets (watch out, they bleed everywhere and can stain cutting boards), and cut into chunks no larger than 1". Coat very lightly with olive oil, and spead on a parchment-lined baking sheet. Sprinkle with salt and pepper, roast for 30 minutes, flipping once.
Toss all slaw ingredients together in a large bowl, whisk together the ingredients for the dressing in a separate dish then pour over slaw. Mix well, serve cold.
Marinate & cook pork:
In a small dish, whisk together the ingredients for the pork skewer marinade. Cut pork into strips about 1-2" wide for skewers, then place in marinade for at least 5 minutes. Preheat a skillet or grill pan to high heat. Sear and cook pork 2-4 minutes per side, getting good color on one side before flipping. Serve immediately.