• 6servings
  • 15minutes
  • 362calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 big pork loin chops

  2. 3 garlic cloves , crushed

  3. small handful flat-leaf parsley , chopped

  4. 1/2 tsp fennel seeds , roughly chopped

  5. 1 lemon , plus

  6. 1 lemon, quartered

  7. 3 tbsp olive oil

  8. 6 bay leaves

Instructions Jump to Ingredients ↑

  1. Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.

  2. Heat a barbecue, frying or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

  3. Roasted vine tomatoes Snip 3 large bunches cherry tomatoes on the vine into smaller bunches. Sit in a shallow roasting tin, drizzle with olive oil, scatter with seasoning and roast at 180C/160C fan/gas 4 for 10 mins.


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