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.