Crispy pork chops with fennel

Crispy pork chops with fennel
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

These quick and easy pork chop with fennel created by Donal Skehan will fast become a midweek staple thanks to their full-on Chinese flavours and caramelised fennel.

Or, get inspired by the Caribbean spices in this quick jerk pork dish.

For more of Donal’s recipes, visit donalskehan.com.

 

Nutrition: per serving

Calories
288kcals
Fat
16.5g fat (3.3g saturated)
Protein
28.6g protein
Carbohydrates
4.9g carbs (4.9g sugars)
Fibre
2.7g fibre
Salt
0.2g salt
Calories
288kcals
Fat
16.5g fat (3.3g saturated)
Protein
28.6g protein
Carbohydrates
4.9g carbs (4.9g sugars)
Fibre
2.7g fibre
Salt
0.2g salt

Ingredients

  • 2 tbsp olive oil
  • 1 bunch spring onions, cut into 2cm pieces
  • 1 fennel bulb, cut into thin wedges, fronds roughly chopped to garnish
  • 1 tsp fennel seeds
  • Good pinch five-spice powder
  • 2 thin British outdoor reared pork chops, skin on
  • 1 tsp white wine vinegar

Method

  1. Heat half the oil in a frying pan and fry the spring onions and fennel wedges for 5-6 minutes over a medium-high heat until they begin to soften and turn golden.
  2. Add the fennel seeds and five-spice. Cook for 1 minute more, tossing to coat the onions and fennel. Remove from the pan and set aside.
  3. Season the pork chops with salt and pepper. Increase the heat and fry the chops in the pan for 2-3 minutes on each side until lovely and golden and nearly cooked through.
  4. Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute to heat through, then serve garnished with the fennel fronds.

delicious. tips

  1. Seek out the best-quality pork chops you can find, preferably skin on (it’s arguably the best bit of this dish). Serve with a selection of seasonal vegetables and dressed salad leaves.

Recipe By

Donal Skehan

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