Crispy pork chops with fennel
- December 2020
- Serves 2
- 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.
- 16.5g fat (3.3g saturated)
- 28.6g protein
- 4.9g carbs (4.9g sugars)
- 2.7g fibre
- 0.2g salt
- 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
- 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.
- 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.
- 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.
- 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.
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.
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