How cool is it that as long as I don’t it carbs, I can eat as much bacon as I like (within moderation of course). Banting is all about eating a diet consisting of High Fat and Low Carbs.
When bacon is involved, I say challenge accepted. Read Food24 editor Caro’s informative article on 'Banting'. I’ve never been a huge fan of diets, but this one can easily form part of a balanced lifestyle.
Take this meal for instance, a juicy bacon wrapped pork chop served with a lush apple slaw drizzled with homemade mustard dressing.
Deprivation? I don’t think so, who needs carbs? This dish ticks all the boxes for banting.
Easy peasy, the slaw works so beautifully with the smoky pork.
Succulent pork chops wrapped in bacon with apple slaw:
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.
Recipe by @bitsofcarey and published in Crush online magazine.