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Pork chops with quick cherry chutney
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Total Time:
35 minutes
Enhance your roast pork belly with our tangy sauce, perfect for balancing the rich flavors. Pair it with roasted fennel and buttery new potatoes for a delightful meal.
Ingredients:
  • 1 fennel bulb
  • 1 onion
  • 1 knob of unsalted butter
  • olive oil
  • 1/2 teaspoon fennel seeds
  • 1 star anise
  • 400 g cherries
  • 2 tablespoons balsamic vinegar
  • 250 ml red wine
  • 4 higher-welfare pork chops

Instructions:
  • Prepare the chutney by trimming and roughly chopping the fennel, peeling and slicing the onion. In a pan over medium heat, melt butter with a splash of oil, then add the fennel, fennel seeds, onion, and star anise. Cook until soft but not browned. While that cooks, pit the cherries. Mix in the cherries and vinegar, cooking briefly, then stir in the wine. Simmer until the wine thickens to a chutney consistency. Season with salt and pepper, removing the star anise before serving. In a separate frying pan over high heat, season and oil the chops. Sear for 3 to 4 minutes per side until cooked through. Serve with the cherry chutney.

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