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.Serves 4
20 oz very thin organic pork chops
|
PORK MARINADE |
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 |
SLAW DRESSING |
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 |
TOOLS |
16 - 6 inch bamboo skewers |
Directions:
Preheat oven to 425 degrees.
Roast beets:
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.
Make slaw:
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.