Pork chop with fennel seed crust, fennel and apple puree

Fennel-crusted pork chops with apple-fennel puree.
Fennel-crusted pork chops with apple-fennel puree. Photo: Natalie Boog

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

50g butter

sea salt

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

vegetable oil

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.