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

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)