Fennel seed crusted pork chops with quince and apple compôte
- October 2015
- Serves 4
- Hands-on time 30 min, oven time 20 min, plus marinating
Debbie Major uses ancient, autumnal quinces to make a compôte bursting with flavour in this aromatic pork chop recipe.
- 14.3g (6.5g saturated)
- 37.4g (36.5g sugars)
Debbie says; “Try to buy large, meaty loin chops with a good layer of fat, preferably from a butcher. They will make all the difference to the success of this dish.”
Marinate the pork up to 48 hours in advance. Keep covered in the fridge until ready to use and bring to room temperature before frying.
The compote can be made up to 48 hours in advance as well. Reheat in a saucepan over a low heat just before you’re ready to serve.
Drink an off-dry, unoaked white such as vouvray or a New Zealand pinot gris, or serve a medium-dry cider.
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