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Succulent Pork Chops Wrapped in Bacon with Apple and Cranberry Slaw


All things pork with a perfectly paired apple and cranberry slaw!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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  • 4 pork loin chops, fat trimmed off
  • 16 slices (about 400 g) streaky bacon
  • 4 sprigs thyme
  • zest of 1 lemon

Cranberry slaw

  • 2 C (500 ml) shredded red and white cabbage
  • 1/2 red onion, thinly sliced
  • 1 Granny Smith apple, sliced into thin batons (julienned)
  • 1/2 C (125 ml) dried cranberries
  • juice of 1 large lemon
  • 2 tsp (10 ml) honey
  • 2 tsp (10 ml) Dijon mustard
  • 3 Tbsp (45 ml) olive oil
  • salt and pepper to taste
  • 1/4 bunch flat leaf parsley, chopped

Preheat the oven to 200 °C.



Place a sprig of thyme and some lemon zest onto each chop and wrap each one with 4 pieces of streaky bacon. Brown and seal the chops on both sides in a non-stick frying pan, then roast in the oven for about 15 minutes. Allow to rest for 5 minutes before serving.


Cranberry slaw

Combine the cabbage, onion, apple and cranberries in a large bowl. Mix the remaining ingredients together to make a dressing and add to the salad, ensuring that everything is well coated.

To serve, divide the cranberry slaw between four plates and top with a chop each.