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Ingredients

2 teaspoons MasterFoods® Fennel Seed Whole
1 teaspoon dried chilli flakes
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
4 x 200g pork loin chops
100g baby rocket
50g semi-dried tomatoes, sliced
1/2 cup pitted kalamata olives
1/3 cup chopped fresh basil leaves
2 tablespoons pine nuts, toasted
1/3 cup shaved parmesan
2 tablespoons balsamic vinegar

Method

Step 1 Place fennel, chilli and salt in a mortar. Pound with pestle until fennel seeds are lightly crushed (see note). Stir in 1/2 the oil. Rub fennel mixture on both sides of pork chops.
Step 2 Heat a large frying pan over medium-high heat. Cook pork for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
Step 3 Meanwhile, combine rocket, tomato, olives, basil, pine nuts and parmesan in a large bowl. Whisk vinegar and remaining oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve chops with salad.

Italian fennel and chilli pork chops with rocket salad

How to make Italian fennel and chilli pork chops with rocket salad

Ingredients

Method