Grate the carrots, parsnip, red cabbage and white cabbage. Finely chop the medjool dates. Season with salt and pepper. Add the chopped thyme and oregano. And then mix together with 50ml of cider vinegar. Allow to think about life for as long as you can. Preferably an hour – but we all know what it’s like getting back from work and being starving.
Season the pork chop with salt. Sear in a hot pan making sure you render the fat so it gets nice and crispy. Use a griddle pan to get some nice lines, but a cast iron pan and some clarified butter will work well if not.
Allow the pan to cool a little, then deglaze with cider vinegar, butter and a touch of raw honey. Let the pork chop rest for five minutes with some foil over it.
Dress the plate with the winter slaw and chop, spoon over some of the emulsified sauce and then finish by throwing on some more oregano and thyme. Great with a glass of cider.