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Crispy pork chops with fennel

Name: Crispy pork chops with fennel
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
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

By: Donal Skehan

Published: 3 Dec 20
Updated: 18 Mar 24

These quick and easy pork chop with fennel created by Donal Skehan will fast become a midweek staple thanks to their full-on Chinese flavours and caramelised fennel.

Or, get inspired by the Caribbean spices in this quick jerk pork dish.

For more of Donal’s recipes, visit donalskehan.com.

Easy
December 2020

Test kitchen approved

Serves 2
Hands-on time 15 min

These quick and easy pork chop with fennel created by Donal Skehan will fast become a midweek staple thanks to their full-on Chinese flavours and caramelised fennel.

Or, get inspired by the Caribbean spices in this quick jerk pork dish.

For more of Donal’s recipes, visit donalskehan.com.

Nutrition: per serving

Calories: 288kcals
Fat: 16.5g fat (3.3g saturated)
Protein: 28.6g protein
Carbohydrates: 4.9g carbs (4.9g sugars)
Fibre: 2.7g fibre
Salt: 0.2g salt

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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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Method

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.
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.
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.

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.

Recipe from December 2020 Issue

Nutrition

Nutrition: per serving

Calories: 288kcals
Fat: 16.5g fat (3.3g saturated)
Protein: 28.6g protein
Carbohydrates: 4.9g carbs (4.9g sugars)
Fibre: 2.7g fibre
Salt: 0.2g salt

delicious. tips

Seek out the best-quality pork chops you can find, preferably skin on (it’s arguably the best bit of this dish). Serve with a selection of seasonal vegetables and dressed salad leaves.