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.
1 medium brown onion, sliced
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
1/2 tbsp grated lemon rind
4 pork chops, trimmed
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.