Succulent Pork Chops Wrapped in Bacon with Apple and Cranberry Slaw
- Prep Time: 15
- Cook Time: about 20
- Total Time: 0 hours
- Yield: 4
- Category: Fruit
Description
All things pork with a perfectly paired apple and cranberry slaw!
Ingredients
Chops
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
Instructions
Preheat the oven to 200 °C.
chops
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.
