1 small/midi cucumber or half a regular one, seeds removed
1 bunch dill
1 fennel bulb
1 tbs wholegrain mustard
1 tbs cider vinegar
1 tbs olive oil
100g greek yogurt
Juice of half a lemon, other half reserved
Heat a griddle pan, season the pork chops, rub with a little olive oil and cook for around 6-8 minutes on each side until cooked through. Set aside to rest.
Use a mandolin (get one from your local Chinatown and mind your fingers!) to cut the cucumber as thin as you can. Remove the base of the fennel and trim the tops, reserving the fronds and slice on the mandolin. Toss together with the tops. Finely chop the dill and add this. Mix together the rest of the ingredients and season and then combine with the vegetables.
Serve the slaw alongside the pork chops and garnish with a wedge of lemon to squeeze over the meat.