Pork Fennel

Pork Chops with Fennel

Course:
Main

Serves:
1

Prep time:
5 mins

Cook time:
15 mins

Course:
Main

Serves:
1

Prep time:
5 mins

Cook time:
15 mins

Classically dusted with fennel pollen in the hills of Tuscany, grinding fennel seeds and dusting these pork chops will give you a similar outcome. They can be cooked over a charcoal grill or in a heavy pan on the stove top. remember to salt them after cooking to keep that crispy crust you’ve developed.

Ingredients

  • Pork forequarter chop, one per person

  • Fennel seeds, ground, two teaspoons per chop

  • Salt to taste

Method

  • Have your charcoal at a medium* heat or heat a pan well between medium and high on the stove top, you don’t want it screaming hot.

  • Sprinkle the ground fennel over both sides on the chops, making sure you get an even coating.

  • Place on the grill or in your pan and cook for five to seven minutes per side (this will depend on the thickness of your chop. Once you’ve got some nice colour you can turn and repeat.

  • Once done remove from the heat and season with salt.

  • Serve with some tinned white beans tossed with some herbs or salad leaves and simply dressed with vinegar, olive oil and a pinch of salt and some crusty bread.

Share this recipe

Curried SausagesCurried Sausages
Chicken CacciatoreChicken Cacciatore In Bianco