Serves 4
- 4 Pork chops
- 2 Fennel Bulbs
- 2 Lemons (juice)
- 1 Tbsp Fennel Seeds (crushed)
- 1tsp Harissa Paste
- 1 Tbsp Olive Oil
- Salt & Pepper
- Preheat your oven to 180˚C.
- Lay pork chops out onto an oven tray.
- Mix harissa paste, juice of one lemon, crushed fennel seeds and salt & pepper together and rub evenly over the pork chops.
- Trim fennel bulbs from excess stalk bits and cut into eights with the root section intact.
- Add fennel to an ovenproof dish and drizzle with the Pork & Fennel videojuice of one lemon, approximately 1 Tbsp olive oil, salt & pepper and mix together so the fennel is well covered with oil and lemon juice.
- Add pork chops and fennel into the oven for approximately 45 mins.
- Turn the pork chops over after about 20mins to ensure they cook evenly on both sides.
- The pork chops could take slightly longer or shorter, depending on your oven and the thickness of the pork chops, so I would suggest checking the internal temperature for 70 – 73˚C.
- Serve immediately with the roasted fennel and a wedge of lemon.
- I chose to serve alongside boiled new potatoes, however, a salad would also be delicious.
- This pork would also be delicious cooked on the bbq.
- thefarmersbutcher.co.uk/…/Pork-Fennel-video.mov
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