Pork Chops With Fennel Salt and Apple Salad

  1. Heat a small frying pan over a medium heat.
  2. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant.
  3. Meanwhile, heat the grill of a barbecue over medium-high heat.
  4. Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely.
  5. Reserve 1/2 teaspoon of the seed mixture.
  6. Spread remaining seed mixture onto a plate.
  7. Dip the chops into the mixture, coating as evenly as possible.
  8. Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix.
  9. Place the oiled side down onto the grill, then oil the side facing up.
  10. Cook chops for 3-4 minutes.
  11. Then turn and cook for a further 3-4 minutes or until juices run clear.
  12. (This cooking time is for a fairly thick chop.)
  13. Transfer to a plate; cover loosely with foil and stand for 5 minutes.
  14. Slice apple finely then cut into long thin strips.
  15. Scatter over the lettuce in a bowl.
  16. Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl.
  17. Whisk with a fork until well combined.
  18. Just before serving, drizzle dressing over the lettuce and apple; serve with the chops.

fennel seed, salt, cracked black, pork loin chops, olive oil, green apple, arugula, lemon juice, olive oil, mustard

Taken from www.food.com/recipe/pork-chops-with-fennel-salt-and-apple-salad-494264 (may not work)

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