PORK CHOPS WITH WINTER SLAW, WITH LEWIS DE HAAS
Bringing people together over food is a huge part of the festive season, but it’s also foundational to what we do day to day. This year, to kick off the holidays, we celebrated that, by throwing a lunch for the growers at Wolves Lane Centre in Haringey, cooked by Lewis de Haas, Executive Chef at Crispin in Spitalfields, whose kitchen Wolves Lane helps to supply.
For the lunch, Lewis designed four radically seasonal dishes, meant for sharing. This is the third – pork chops served with a crisp, tart winter slaw, where staples like carrots and apples offer freshness, crunch and lift against soft, salty pork.
PORK CHOPS WITH WINTER SLAW
INGREDIENTS
4 pork chops
1 Braeburn apple
¼ Delica pumpkin
2 Sandy carrots
½ Roscoff onion
½ bunch chives
25g egg yolk
10ml white wine vinegar
1 tbsp Dijon mustard
1 clove garlic (crushed)
150ml veg oil
100ml olive oil
Salt and pepper
METHOD
For the slaw, first make the mayo – in a bowl mix the egg yolk, white wine vinegar, garlic and mustard, slowly add the vegetable oil whisking all the time
Once the mayo is made transfer to a mixing bowl
With a mandolin, thinly slice the apple, pumpkin, onion and carrot. Finely chop the chives
Combine the vegetables with the mayo in the mixing bowl and season with salt and pepper
Season the pork chops and pan fry on a medium to high heat until coloured on both sides and cooked through. Finish in the oven if need be
To serve, place the pork chop on a plate and top with the slaw and the olive oil
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