Pork Chops With Fennel Salt and Apple Salad
- 14 cup fennel seed
- 2 teaspoons sea salt
- 14 teaspoon cracked black peppercorns
- 4 pork loin chops
- 1 tablespoon olive oil, plus additional to spread on chops
- 1 medium green apple
- 4 -5 cups arugula or 4 -5 cups other lettuce
- 14 cup lemon juice
- 14 cup olive oil, extra
- 1 teaspoon Dijon mustard
- Heat a small frying pan over a medium heat.
- Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant.
- Meanwhile, heat the grill of a barbecue over medium-high heat.
- Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely.
- Reserve 1/2 teaspoon of the seed mixture.
- Spread remaining seed mixture onto a plate.
- Dip the chops into the mixture, coating as evenly as possible.
- 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.
- Place the oiled side down onto the grill, then oil the side facing up.
- Cook chops for 3-4 minutes.
- Then turn and cook for a further 3-4 minutes or until juices run clear.
- (This cooking time is for a fairly thick chop.)
- Transfer to a plate; cover loosely with foil and stand for 5 minutes.
- Slice apple finely then cut into long thin strips.
- Scatter over the lettuce in a bowl.
- Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl.
- Whisk with a fork until well combined.
- 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)