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?
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)
- 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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