Prep time: 15 minutes
Cooking time: +- 20 minutes
4 pork loin chops, fat trimmed off
16 slices streaky bacon (+- 400 g)
4 Sprigs thyme
Zest of 1 lemon
500 ml (2 cups) shredded red and white cabbage
½ red onion, thinly sliced
1 granny smith apple, sliced into thin batons (julienned)
Juice of large 1 lemon
10 ml ( 2 t) Dijon mustard
45 ml ( 3 T) olive oil
Salt and pepper to taste
1/ 4 flat leaf parsley, chopped
Crisping those chops:
Preheat the oven to 200°C.
Place a sprig of thyme and some lemon zest on each chop. 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 +- 15 minutes. Allow to rest for 5 minutes before serving.
For the slaw:
Combine the cabbage, onion and apple in a large bowl.
Mix all the dressing ingredients together and add to the salad – making sure everything is well coated.
Divide the slaw between four plates and top with a chop each.