Publications
- 30ml - olive oil
- 2 - apples, cored and quartered
- 4 - large pork loin chops (T-bones)
- 50g - butter
- - a pinch of sugar
- 2 - fennel bulbs, thinly sliced
- 5ml - each fennel seeds, Maldon salt and black pepper
- - boiled baby potatoes
1 Preheat the oven. Crush the fennel seeds, salt and pepper with a pestle and mortar and rub the chops all over with the spices and oil. Make sure the meat is at room temperature, not ice-cold.
2 Arrange the apples and fennel in an ovenproof dish, dot with the butter, sprinkle the sugar over and pour in about 80ml water; bake for 20 minutes.
3 Heat a griddle pan until hot. Hold the chops upright, side by side, with a pair of tongs and fry the fat side first until well browned. Turn the chops over and fry them on the flat bone side until well browned. Now fry the chops for about 2–3 minutes on each side until you get lovely char lines.
4 Remove the apple mixture from the oven, add the meat and drizzle with the pan juices. Bake for a further 5 minutes or until the meat is cooked through. Remember to let the meat rest for 5 minutes before serving. Serve with boiled baby potatoes.
