Sticky Pork Chops with Fennel & Sprout Slaw

Sweet and salty pork chops pair perfectly with a crunchy fennel and sprout slaw



  • ½ cup honey

  • 2 tbsp lemon juice

  • 2 tsp soy sauce

  • 1cm piece ginger, finely grated

  • 2 cloves garlic, minced

  • 1 red chilli, finely sliced

  • 4 pork chops

  • 1 tbsp extra virgin olive oil



  • ½ cup Aussie Sprouts Alfalfa Sprouts

  • ½ cup Aussie Sprouts Pea Shoots halved and tails discarded

  • ¼ cup onion sprouts (optional)

  • 1 small fennel bulb, very finely sliced

  • 3 radishes, very finely sliced

  • Juice of half a lemon

  • 1 tbsp extra virgin olive oil


  1. Mix together the honey, lemon juice and soy sauce in a small bowl, then add ginger, garlic and chilli and stir to combine.

  2. Place pork chops on a tray and pour over half the honey mixture, turning to coat.

  3. Heat oil in a large frying pan over medium-high heat. Cook chops for 2-3 minutes on each side until golden and cooked through, basting with remaining sauce as they cook.

  4. To make slaw, toss together Aussie Sprouts Alfalfa Sprouts, Aussie Sprouts Pea Shoots, onion sprouts, fennel and radish.

  5. Drizzle with lemon and olive oil, season with salt and pepper and serve alongside pork chops.

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