Fennel pork chops

Recipe from: 15 July 2015
recipe, pork, fennel, herbs

Ingredients 14
Servings 1
Minutes 00:05

Ingredients

Serving Change
  • 1
    tsp
    dried fennel seeds, crushed
  • 1
    tsp
    whole fennel seeds
  • 10
    g
    fresh sage, chopped
  • 2
    Tbs
    olive oil
  • Juice of 1 lemon
  • Sea salt and black pepper
  • 4
    pork loin chops
  • 2
    Tbs
    olive oil
  • 600
    g
    vine tomatoes
  • 1
    cup
    white wine
  • 1/2
    cup
    cream
  • 300
    g
    fine green beans, trimmed
  • 1
    orange, peeled and segmented
  • 50
    g
    pecans, toasted and chopped
 

Method

00:05
 
Mix together the fennel, sage, olive oil, lemon juice, salt and pepper; rub all over the pork chops.

Heat the olive oil in a large pan, brown the chops on both sides and cook until done (about 5–7 minutes. Remove from pan, add tomatoes, pour over wine and cream, bring mixture to the boil and simmer for 3–4 minutes. Return chops to pan to heat through.

Place a pot of water on the stove, add beans and bring to the boil, cook for 5–7 minutes or until tender; drain beans, toss with orange, pecans and mint; drizzle with olive oil and season.

To serve:
Place the pork chops on a plate, top with pan juices and vine tomatoes, serve with green beans.

Words and image:
Fairlady


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Read more on: recipe  |  herbs  |  pork
 

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