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Fennel pork chops with potato and apple mash
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate fennel pork chops with a luxurious apple and potato mash.
Ingredients:
  • 4 (about 220g each and 2cm-thick) pork loin chops, fat trimmed
  • 1 tbsground fennel or 2 tbsp fennel seeds, ground
  • 1kg (about 5) pontiac potatoes, peeled, roughly chopped
  • 2 golden delicious apples, peeled, cored, roughly chopped
  • 185ml (3/4 cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 50g butter, chilled, cubed
  • 2 bunches rocket, ends trimmed, washed, dried
  • 20.00 ml balsamic vinegar
Instructions:
  • - Arrange the pork chops on a spacious baking tray. - Combine ground fennel, salt, and pepper in a small bowl. - Generously coat each side of the pork chops with the fennel mixture. - Refrigerate the pork chops, covered, until ready to use.
  • Bring a large pot of salted water to a boil. Add the potatoes and apples and cook uncovered until tender, about 15-20 minutes.
  • In a small saucepan, gently heat oil over low heat. Cook the onions and garlic, uncovered, for 15 minutes until the onions are soft. Remove from heat and transfer the onion and garlic to a small heatproof bowl using a slotted spoon. Cover and set aside, preserving the oil.
  • After draining the potatoes and apples, blend them in a food processor with butter until smooth. Season with salt and pepper to taste. Keep warm by covering the saucepan and set aside.
  • In a large frying pan over medium-high heat, sizzle 1 tablespoon of reserved oil. Cook half the chops for 3 minutes on each side for medium doneness or to your preferred level. Once cooked, place them on a plate and loosely cover with foil to maintain warmth. Repeat with another 1 tablespoon of oil and the rest of the chops.
  • Combine the rocket and onion mixture in a bowl. Whisk the vinegar and the remaining oil in a separate small bowl.
  • Plate the potato and apple mash, then generously layer the chops and onion mixture on top. Accompany with the rocket mixture and elegantly drizzle with the dressing before serving.

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