Crispy pork chops with fennel

Name: Crispy pork chops with fennel
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Author : Donal Skehan

chinese five spice dinner for 2

Ingredients

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2 tbsp olive oil1 bunch spring onions, cut into 2cm pieces1 fennel bulb, cut into thin wedges, fronds roughly chopped to garnish1 tsp fennel seedsGood pinch five-spice powder2 thin British outdoor reared pork chops, skin on1 tsp white wine vinegar

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.