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Swallowfields Farm, Bramshaw, Hampshire, SO43 7JJ

Pork and Fennel

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Pork and Fennel

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Ingredients

  • 4 Pork chops
  • 2 Fennel Bulbs
  • 2 Lemons (juice)
  • 1 Tbsp Fennel Seeds (crushed)
  • 1tsp Harissa Paste
  • 1 Tbsp Olive Oil
  • Salt & Pepper

Method

  1. Preheat your oven to 180˚C.
  2. Lay pork chops out onto an oven tray.
  3. Mix harissa paste, juice of one lemon, crushed fennel seeds and salt & pepper together and rub evenly over the pork chops.
  4. Trim fennel bulbs from excess stalk bits and cut into eights with the root section intact.
  5. Add fennel to an ovenproof dish and drizzle with the juice of one lemon, approximately 1 Tbsp olive oil, salt & pepper and mix together so the fennel is well covered with oil and lemon juice.
  6. Add pork chops and fennel into the oven for approximately 45 mins.
  7. Turn the pork chops over after about 20mins to ensure they cook evenly on both sides.
  8. 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.
  9. Serve immediately with the roasted fennel and a wedge of lemon.
  10. I chose to serve alongside boiled new potatoes, however, a salad would also be delicious.
  11. This pork would also be delicious cooked on the bbq.
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