Name: Italian fennel and chilli pork chops with rocket salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 tsp fennel seeds; 1 tsp dried chilli flakes; 1.20 gm salt; 36.40 gm extra virgin olive oil; 4 x 200g pork loin chops; 100g baby rocket; 50g semi-dried tomatoes, sliced; 125.00 ml pitted kalamata olives; 82.50 ml chopped fresh basil leaves; 40.00 ml pine nuts, toasted; 82.50 ml shaved parmesan; 40.00 ml balsamic vinegar

Italian fennel and chilli pork chops with rocket salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savor these irresistible fennel and chili pork chops.

Ingredients:

2 tsp fennel seeds
1 tsp dried chilli flakes
1.20 gm salt
36.40 gm extra virgin olive oil
4 x 200g pork loin chops
100g baby rocket
50g semi-dried tomatoes, sliced
125.00 ml pitted kalamata olives
82.50 ml chopped fresh basil leaves
40.00 ml pine nuts, toasted
82.50 ml shaved parmesan
40.00 ml balsamic vinegar

Instructions:

In a mortar, combine fennel, chili, and salt. Use a pestle to lightly crush the fennel seeds. Add half of the oil and mix well. Rub the fennel mixture onto both sides of the pork chops.
Preheat a large frying pan over medium-high heat. Sear pork for 4 to 5 minutes per side until golden brown and cooked through. Place on a plate, lightly cover with foil, and let it rest for 5 minutes before serving.
In a large bowl, mix arugula, tomato, olives, basil, pine nuts, and parmesan. In a separate small bowl, whisk together vinegar and the rest of the oil. Season with salt and pepper. Drizzle dressing over the salad and lightly mix. Serve the chops alongside the salad.

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