Pan-fried NZ Pork chops with apples, cabbage and parsnip mash

This 30 minute recipe may just create the ultimate meal! Tender NZ Pork chops are fried to perfection with sweet apples and crunchy cabbage, then served with a creamy parsnip mash. Delish!

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon fennel seeds, roasted, crushed
  • 3 teaspoon sea salt flakes
  • 1/2 teaspoon chilli flakes
  • 2 tablespoon olive oil
  • 4 NZ Pork loin chops, trimmed
  • 2 red apples, cored, sliced
  • 1/4 small green cabbage, finely shredded
  • lemon wedges to serve
Parsnip mash
  • 1 kilogram parsnips, peeled, chopped
  • 1/3 cup cream
  • 50 gram butter, chopped


  • 1
    In a small bowl, mix fennel, salt, chilli and half the oil. Rub over chops.
  • 2
    Parsnip mash: In a medium saucepan of boiling salted water, cook parsnip for 10 minutes. Drain, then mash with cream and butter. Season to taste.
  • 3
    In a large frying pan on high, cook NZ Pork chops for 4-5 minutes each side until cooked through. Transfer to a plate, then cover to keep warm.
  • 4
    In the same pan, heat rest of the oil on medium. Cook apples and cabbage for 4-5 minutes until wilted. Season. Serve with NZ Pork, mash and lemon wedges.