Sunday, June 24, 2012

Fennel and rosemary pork chops

Pork chops benefit from a good beating to tenderise them and a bit of acidity to cut the fattiness. They can take rather strong flavours (like rosemary and fennel) but in a different way to beef which goes better with really savoury things like mushrooms.

This is kind of like a spice rub.

Mix a table spoon of fennel seeds with a couple of pinches of dried rosemary, saltpepper, and garlic powder. Rub the (tenderised) pork chops with a bit of olive oil and the rub and roast them (they take less time than the potatoes and they can also be grilled). Drizzle with a bit of lemon a couple of times as they cook.

I served it with lemon and thyme roast potatoes and a light salad.

No comments: