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Pork chop with fennel seed crust, fennel and apple puree

Jane Strode

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Fennel-crusted pork chops with apple-fennel puree.
Fennel-crusted pork chops with apple-fennel puree.Natalie Boog

Pork, fennel and lemon really complement each other. The apple adds a lovely sweetness and a little acidity. Serve with roasted potatoes and a simple green salad.

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Ingredients

  • 1 medium brown onion, sliced

  • 50g butter

  • sea salt

  • freshly ground white pepper

  • 2 large fennel, trimmed and sliced

  • 1 apple, peeled and chopped

  • 500ml chicken stock

  • 1 tbsp whole white peppercorns

  • 2 tbsp fennel seeds

  • 1/2 tbsp sea salt

  • vegetable oil

  • 1/2 tbsp grated lemon rind

  • 4 pork chops, trimmed

Method

  1. 1. Gently cook onion in butter until soft, about 15 minutes. Season with salt and pepper.

    2 Add fennel, apple and chicken stock to onions and butter. Simmer until fennel is very soft and stock has reduced by half, about 30 minutes. Whizz to a smooth consistency in a blender or with a stick blender to make puree.

    3. Preheat oven to 180C.

    4. Place peppercorns, fennel seeds and salt in a coffee grinder or mortar and pestle and grind coarsely. Add lemon rind.

    5. Coat pork chops with spice mixture on both sides and pan-fry in a little vegetable oil on both sides until golden brown. Place in oven for 8-10 minutes.

    Serve with the warm apple and fennel puree.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/pork-chop-with-fennel-seed-crust-fennel-and-apple-puree-20111019-29w4f.html