Pork Chops with Fennel Butter and Salad
Serves: 4
Ingredients
Recipe preparation
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4 pork chops 250g
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100g butter powdered fennel (amount depending on personal preference)
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Curry powder (amount depending on personal preference)
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40g bread crumbs
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2 fennel bulbs
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1 tbsp parsley
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1 tbsp chives
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1 tbsp sage
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1 apple, peeled and cored
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Lemon, juice of
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Olive oil
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Salt & pepper
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Try this tasty pork chop recipe packed full of flavours perfect for summer!
Method:
- Mix the softened butter with powdered fennel, curry and bread crumbs- the amount of fennel and curry depends on how strong you want the mixture. Season with salt and pepper.
- Spread the mixture between two pieces of grease paper and roll it out so it is 2ml think then put it in the freezer for 30 minutes.
- To prepare the salad, thinly slice the fennel bulbs, apple and then mix together with the lemon juice, olive oil, salt and pepper.
- Spray some of the Weber BBQ non-stick spray onto your grate and pre-heat your grill on a high direct heat (250oC).
- Season your chops with salt and pepper and place onto the hot grill. Grill for 2-3 minutes on each side.
- Just before the chops are ready to be removed from the grill, put a slice of the fennel butter evenly sized to your chop on each one.
- Remove from the grill and allow to rest for 3-4 minutes before serving them with the salad.