FoodCoop Recipes
Barbecued Pork Chops with Fennel
Prep
70 minutes
Cook
20 minutes
Serves
4
Ingredients
2 x 375g (approximately) packs of the Co-operative Elmwood British pork chops (4 in total)
2tsp fennel seeds
2 cloves garlic (peeled)
pinch of sea salt flakes
2tbsp olive oil
1 fennel bulb
Method
Cut a small pocket in the flesh of each pork chop. Put the fennel seeds, garlic and salt into a pestle and mortar. Crush until the garlic is mashed to a paste (the fennel seeds won’t break up that much). If you don’t have a pestle and mortar, crush the garlic in a garlic crusher and mix with the fennel seeds.
Add the oil to the garlic mixture and spoon half into the four pockets. Put the chops in a bowl and rub all over with the rest of the garlic mixture. Cover and chill for at least 1 hour.
When the barbecue/griddle is heated up, cut the fennel bulb in half and then into wedges. Barbecue or griddle the pork chops and fennel - the chops will take about 10 minutes on each side (this will vary slightly depending on how thick they are) - cut into one of the chops to check it is cooked.
The fennel will only take about 10 minutes.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
515 | 28.5g | 8.7g | 2.7g | 1.0g |
High · 41% | High · 44% | Low · 3% | Low · 17% |
Approx. per serving. % of your guideline daily amount.
