Fennel pork chops, green beans and vine tomatoes

Recipe from: 21 September 2015
recipe, pork, easy weekday meal

Ingredients 15
Servings 4
Time 00:10

Ingredients

  • 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
  • 5
    g
    fresh mint
 

Method

00:20
 
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 cool 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.

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 magazine

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Read more on: recipe  |  easy weekday meal  |  pork
 

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