The simple pork chop, trimmed of most of its fat, makes a delicious and simple lunch or light supper. Here we have served it with fennel which is season right now.

Dawn: Fennel has an aniseed flavour, doesn’t it?

Andrew: That’s right, Dawn. It might not be to everyone’s taste, but it is a vegetable which is usable both cooked and raw and is able to be cooked in a variety of ways.

Dawn: You can fill me in later. Can you crack on with lunch?

Ingredients

Serves 2

2 pork chops, fat trimmed

1 fennel bulb – take 1 or 2 centimetre wide slices per person

Olive oil to fry

Salt and pepper to season

Piri-piri or sumac to season (optional)

Method

• Heat a little oil in a frying pan on a medium-high heat and cook the pork chops on one side for 5 minutes.
• Turn the pork chops and add the fennel slices to the pan.
• Turn the fennel after 2-3 minutes. It should have started to brown and soften a little.
• After a further 3 minutes, check the fennel is cooked on both sides.
• Decorate with the leaves from the fennel and serve immediately.

Dawn: An easy meal for sure! Great with pickles or mustard!

Andrew: For something more substantial, why not serve with sweet potato wedges and some green beans for a really colourful plate. 

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