Pork chops. Sunday night dinners. Veg. Autumn. And all of these words can fit right into one recipe. This amazing meal is perfect for an amazing Sunday night with all the family gathered around the table. Pork chops with fennel and orange make a tasty one-hour Sunday supper. It is easy to make, delicious to eat and quick! What more could you ask for on a lazy Sunday night!
This recipe takes around 20 minutes preparation time, and 35 minutes to 1 hour to cook! So quick! This recipe serves 4, so if you would like more, just add onto the quantities. So, what are we waiting for, let’s get cooking!
Pork chops with orange and fennel- ingredient list!
Ingredients for the chops;
Four (or two, if extremely large) pork chops, with the skin and fat removed from two large oranges, and just the zest (use the segments in the salad below)
One tablespoon of fennel seeds
Two tablespoons of olive oil
Two cloves of garlic, freshly ground black pepper, and crushed sea salt
Ingredients for the veg side;
A tablespoon of olive oil
Two bunches of whole spring onions that have been trimmed
One large bulb of fennel, cut very thinly (if you can, use a mandolin)
four dill sprigs, selected fronds, a handful of fresh parsley leaves, and
Separated leaves of two Little Gem lettuces with sea salt and freshly ground black pepper
Ingredients for the carrot side;
Cut six carrots in half lengthwise.
Eight shallots, whole and unpeeled
Two tablespoons of olive oil
Two teaspoons of cumin seeds
Two teaspoons of fennel seeds
Two tablespoons of runny honey, freshly ground black pepper, and sea salt
Ingredients for the dressing;
Juice only one lemon and one orange, then add a large teaspoon of dried chilli flakes.
Two tablespoons of extra virgin olive oil, one teaspoon of runny honey, sea salt, and freshly ground black pepper
Pork chops with orange and fennel- step by step guide!
Step 1
Set the oven temperature to 190°C/170°C Fan/Gas 5 before preparing the chops. Using a pair of scissors, cut into the fat of the pork chops to give them a hedgehog-like appearance. Move to a bowl and stir in the olive oil, fennel seeds, and orange zest. Use your hands to work the flavours into the meat after seasoning it well.
Step 2
Heat the olive oil in a heavy-based, ovenproof frying pan over medium heat to begin preparing the salad. Cook the spring onions until they are tender and caramelised. Put aside.
Step 3
Put the pork chops back in the frying pan to continue cooking them. To help cook the fat and skin, brown them thoroughly on both sides and then stand them on their ends using kitchen tongs. Depending on the thickness of the chops, add the garlic and a little water to the pan and then put it in the oven to continue cooking for 8 to 10 minutes.
Step 4
Insert a skewer into the middle of the meat to make sure the fluids are clear and free of pink streaks. Cover with cooking foil and place on a heated dish to rest.
Step 5
Preheat the oven to 180°C (160°C Fan/Gas Mark 4) before preparing the carrots. Drizzle the olive oil over the shallots and carrots after scattering them in a roasting pan. Add the cumin and fennel seeds, then roast for 25 to 30 minutes, or until the shallot skins are browned and the carrots are soft and golden.
Step 6
After letting them cool a little, carefully squeeze the shallots’ meat out of their skins, put them back in the pan, and mix them with the carrots. Season with salt and pepper, drizzle with honey, and bake again for 5 to 10 minutes, or until brown and sticky.
Step 7
Toss the orange segments with the grilled spring onions, fennel, herbs, and lettuce leaves to form the salad. Adjust the seasoning to your preference.
Step 8
Combine the orange and lemon juices, honey, and chilli flakes to make the dressing. Add salt and pepper for seasoning. Before adding to the salad, whisk in the oil and 3 tablespoons of the pork’s remaining juices. Serve the carrots and dressed salad next to the pork chops.
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