This is a perfect little lunch or tea time treat. The sour dough crumbs on the pork give a delicious flavour and crunchy bite, but regular breadcrumbs will work well also. Make more than enough of the slaw as you will be craving it with your lunch the next day too.

Serves 4

Ingredients

FOR THE PORK

4 thick pork chops (preferably on the bone)

50g plain flour

2 eggs

150g sourdough breadcrumbs

50g finely grated Parmesan

1 tbsp fresh thyme leaves

1 tbsp olive oil

25g butter

handful fresh, soft thyme sprigs

FOR THE SLAW

75g mayonnaise

1 tbsp wholegrain mustard

juice ½ lemon

300g celeriac

1 Irish apple

2 tbsp roughly chopped roasted hazelnuts

FOR THE SALAD

25ml extra virgin olive oil

Juice ½ lemon

1 tsp Dijon mustard

100g mixed green leaves (like kale, watercress, little gem)

Sea salt and freshly ground black pepper

Method

To make the slaw, mix the mayonnaise, mustard and lemon juice in a large bowl. Peel and julienne the celeriac. This can be done by hand but is more easily done with a mandolin. Quarter the apple, remove the core and julienne also. Toss both through the mayonnaise, season well and set aside.

Next, to prepare the pork, place the flour on a flat plate, beat the eggs lightly in a wide, shallow dish and toss the breadcrumbs, Parmesan and thyme leaves together along with seasoning in another dish. Toss the chops through the flour, into the egg and then the crumbs until evenly coated all over.

Heat a large frying pan over a medium heat and add the oil and butter. Frazzle the thyme sprigs in the pan for 30 seconds before removing onto kitchen paper to drain. Add the pork chops and cook for 4-5 minutes on each side until crisp, golden and cooked through.

Meanwhile, place the oil, lemon juice and mustard for the salad into a small jam jar. Add a little salt and pepper, pop the lid on, give it a shake to combine. Place the leaves in a large bowl and toss the dressing through just before serving.

Spoon the slaw onto each serving plate and rest a pork chop on top. Sit a little of the dressed leaves to the side. Scatter the frazzled thyme over the pork and serve.