Ingredients
This less-than-30-minute meal pairs juicy pork chops covered
in garlic and fennel paste with a salad of chickpeas, spinach, pine
nuts and raisins. It looks impressive, but is surprisingly simple
to make.
- 2 cloves garlic
- 1tbsp fennel seeds
- 3tbsp olive oil
- Large handful flat-leaf parsley, finely chopped
- 4 pork chops, bone removed
- 1 fennel bulb, trimmed
- 400g (13oz) tinned chickpeas, drained
- 100g (3½oz) baby spinach leaves
- 2tbsp pine nuts, toasted
- 1tbsp raisins
- Juice 1 lemon
- 2tbsp extra virgin olive oil
- ½tsp Dijon mustard
Method
- Pound the garlic and fennel seeds with a pinch of sea salt in a pestle and mortar. Stir in the olive oil and flat-leaf parsley.
- Place the pork chops on a chopping board and lay a sheet of cling film over the top. Flatten each chop with a rolling pin until about 2cm (¾in) thick. Spread with the garlic and fennel-seed paste, then set aside for about 10 mins.
- Slice the fennel bulb thinly and place in a bowl with the chickpeas, spinach and pine nuts and raisins. Combine the lemon juice, oil and Dijon mustard with a little sea salt and black pepper for a dressing.
- Cook the pork chops in a ribbed grill pan for 2 mins on each side, until cooked through. Transfer to serving plates. Dress the salad and serve alongside the pork.
