Informations supplémentaires
35 min.
|
524 kcal
|
easy
|
|
Printable version
1. Setup
Slice very thinly the fennel and the radish, using a mandoline or a knife. Chop the garlic and the dill. Zest the lemon. Slice the pork in half horizontally.
2. Make the sauce
In a bowl, mix the tahini with the yogurt, the garlic, the lemon zest, half of the dill, 4 2P | 6 3P tbsp. of water and lemon juice (to taste). You can adapt the sauce according to the food tastes of the family by leaving items to add to the taste during the service. Add salt.
3. Bread the pork
Put the panko in a bowl. Put 1 2P | 2 3P tbsp. of the sauce in a bowl with 1-2 tbsp. of water. Add salt and pepper to the pork. Dip the pork in the sauce mixture then coat with the panko.
4. Cook the pork
Warm up a generous drizzle of vegetable oil in a pan over medium-high heat. Cook the pork chops for 2 minutes on each side or until browned.
5. Make the salad
Toss the cabbage with the fennel, the radish, the sumac, the remaining dill, a drizzle of olive oil, a pinch of sugar and some lemon juice (to taste). Add salt and pepper.
6. Plate your dish
Serve pork chops with the yogurt sauce and the coleslaw. Bon appétit!
280gPork Chops
0.5unitFennel Bulb(s)
100gSliced green cabbage
5mlSumac
120mlPanko Breadcrumbs
30mlTahini Sauce
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
0.5unitLemon
1unitDill
1unitRadishes
What you need
Pan, Tongs, Bowls, Mandoline slicer.
524 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
36g
12%
fat
30g
46%
cholesterol
50mg
17%
fiber
7g
28%
protein
30g
saturated
5g
25%
sodium
343mg
14%
sugar
9g
trans
0g