baking dish with some salt, pepper and 2 tablespoons olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the baking dish and turn to coat in the marinade. Cover and leave to marinate in the fridge for 2 hours or overnight.
Preheat the oven to 350 F.
Heat 1-2 tablespoon of the oil in large oven-proof frying pan. Season the pork chops and lower them into
the pan, along with the aromatics from the marinade. Fry the pork on both sides for 1-2 minutes until nicely golden; transfer to the oven. Bake uncovered for 12-15 minutes until the pork feels firm but springy to the touch. Remove the pork from
the oven, transfer to a warm plate and leave to rest for 5-10 minutes.
Combine the fennel, apple, and shredded cabbage in a mixing bowl.
Put the remaining tablespoon of sugar, olive oil (about 1/4cup) and cider vinegar in a small saucepan. Heat over a low heat to dissolve the sugar then increase the heat and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk
in the wholegrain mustard. Check for seasoning then pour over the salad while still warm and mix well. Serve the pork chops with a pile of the coleslaw on the side.