Spiced pork chops
4 bone-in pork chops
45ml olive oil
30ml ground cumin
15ml olive oil
1 red onion, halved and sliced
15ml fennel seeds
1 small red cabbage, thinly sliced
250ml cranberries, coarsely chopped
60ml red wine vinegar
60ml chopped fresh dill
Mix together the oil, cumin, salt and pepper and rub over the pork chops.
Refrigerate for 30 minutes.
Remove and allow to come to room temperature.
Heat a griddle pan until hot and brown the pork chops on both sides.
Place on a baking tray, drizzle with olive oil and bake in a preheated oven at 180°C for 10 minutes.
Remove and cover with tinfoil for 10 minutes.
Serve with red cabbage.
Heat the oil in a pot and fry the onion and fennel seeds until softened.
Add the cabbage and cook for a few minutes, then add the cranberries, vinegar, water, salt and honey.
Stir until well combined.
Cook, covered for 10-15 minutes, stirring occasionally.
Stir in the dill and serve.