Crispyporkand
fennelchops
SERVES 2. HANDS-ON TIME 15 MIN
Seekoutthebest-qualitypork
chopsyoucanfind,preferably
skinon(it’sarguablythebestbit
ofthisdish).Atouchoffive-spice
givesthisclassiccombination
a hintoftheOrient.Servewitha
selectionofseasonalvegetables
and dressed salad leaves.
- 2 tbspoliveoil
- 1 bunchspring onions, cut into
2cm pieces- 1 fennelbulb,cutintothin
wedges,fronds roughly chopped
togarnish - 1 tspfennelseeds
- Goodpinchfive-spicepowder
- 2 thinBritishoutdoor reared pork
chops,skinon - 1 tsp white wine vinegar
- 1 fennelbulb,cutintothin
1 Heathalftheoilina fryingpan
andfrythespringonionsand
fennelwedgesfor5-6minutes
overa medium-highheatuntilthey
begintosoftenandturngolden.
2 Addthefennelseedsand
five-spice. Cook for 1 minute more,tossingtocoattheonionsandfennel.
Removefromthepanandsetaside.
3 Seasontheporkchopswithsalt
andpepper.Increasetheheatand
frythechopsinthepanfor2-3
minutesoneachsideuntillovelyand
goldenandnearlycookedthrough.
4 Returnthespringonionsand
fenneltothepanwitha splashof
waterandthevinegar.Bubblefor
1 minutetoheatthrough,thenserve
garnishedwiththefennelfronds.
PERSERVING288kcals,16.5gfat
(3.3gsaturated),28.6gprotein,
4.9gcarbs(4.9g sugars), 0.2g salt,
2.7g fibre