Pork Chops With Fennel Salt and Apple Salad |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A fennel infused grilling recipe for chops over a bed of lettuce. Ingredients:
1/4 cup fennel seed |
2 teaspoons sea salt |
1/4 teaspoon cracked black peppercorns |
4 pork loin chops |
1 tablespoon olive oil, plus additional to spread on chops |
1 medium green apple |
4 -5 cups arugula or 4 -5 cups other lettuce |
1/4 cup lemon juice |
1/4 cup olive oil, extra |
1 teaspoon dijon mustard |
Directions:
1. Heat a small frying pan over a medium heat. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant. Meanwhile, heat the grill of a barbecue over medium-high heat.
2. Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely. Reserve 1/2 teaspoon of the seed mixture. Spread remaining seed mixture onto a plate. Dip the chops into the mixture, coating as evenly as possible.
3. Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix. Place the oiled side down onto the grill, then oil the side facing up. Cook chops for 3-4 minutes. Then turn and cook for a further 3-4 minutes or until juices run clear. (This cooking time is for a fairly thick chop.) Transfer to a plate; cover loosely with foil and stand for 5 minutes.
4. Slice apple finely then cut into long thin strips. Scatter over the lettuce in a bowl.
5. Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl. Whisk with a fork until well combined.
6. Just before serving, drizzle dressing over the lettuce and apple; serve with the chops.
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