Italian fennel and chilli pork chops with rocket salad

Cooking Salads Italian fennel and chilli pork chops with rocket salad

Get your mouth watering with these succulent fennel and chilli pork chops.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Place fennel, chilli and salt in a mortar. Pound with pestle until fennel seeds are lightly crushed (see note). Stir in 1/2 the oil. Rub fennel mixture on both sides of pork chops.
  2. Heat a large frying pan over medium-high heat. Cook pork for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
  3. Meanwhile, combine rocket, tomato, olives, basil, pine nuts and parmesan in a large bowl. Whisk vinegar and remaining oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve chops with salad.

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2 tsp fennel seeds
1 tsp dried chilli flakes
1/2 tsp salt
2 tbsp extra virgin olive oil
4 x 200g pork loin chops
100g baby rocket
50g semi-dried tomatoes, sliced
1/2 cup pitted kalamata olives
1/3 cup chopped fresh basil leaves
2 tbsp pine nuts, toasted
1/3 cup shaved parmesan
2 tbsp balsamic vinegar

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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