Fennel And Grape Salad With Pork Chops

• 1 None fennel bulb, thinly sliced
• 1 cup red grapes, halved
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• None None Sea salt and freshly ground black pepper
• 1 tsp fennel seeds
• 1 clove garlic, crushed
• 3 tbsp butter
• 4 None pork chops

1. For the salad, combine the fennel, grapes, parsley, lemon juice and olive oil in a large bowl. Season with sea salt and freshly ground black pepper.
2. Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.
3. Heat a large nonstick skillet on medium heat and add flavored butter. When the butter is sizzling, add the pork chops. Cook for 5-7 mins each side. If the pork chops are thick, they may need a little longer. Remove the chops to a warm plate; cover and rest for a few minutes.
4. Serve the pork chops with the fennel salad and a drizzle of pan juices.

fennel bulb, red grapes, flatleaf parsley, lemon juice, extra virgin olive oil, salt, fennel seeds, clove garlic, butter, pork chops

Taken from recipes-plus.com/api/v2.0/recipes/34437 (may not work)