Pork Chops With Fennel Salt and Apple Salad

Submitted by gailanng

"A fennel infused grilling recipe for chops over a bed of lettuce."

 

• Ready In: 28mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup fennel seed
• 2 teaspoons sea salt
• 1⁄4 teaspoon cracked black peppercorns
• 4 pork loin chops
• 1 tablespoon olive oil, plus additional to spread on chops
• 1 medium green apple
• 4 -5 cups arugula or 4 -5 cups other lettuce
• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil, extra
• 1 teaspoon Dijon mustard

directions

1. Heat a small frying pan over a medium heat. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant. Meanwhile, heat the grill of a barbecue over medium-high heat.
2. Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely. Reserve 1/2 teaspoon of the seed mixture. Spread remaining seed mixture onto a plate. Dip the chops into the mixture, coating as evenly as possible.
3. Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix. Place the oiled side down onto the grill, then oil the side facing up. Cook chops for 3-4 minutes. Then turn and cook for a further 3-4 minutes or until juices run clear. (This cooking time is for a fairly thick chop.) Transfer to a plate; cover loosely with foil and stand for 5 minutes.
4. Slice apple finely then cut into long thin strips. Scatter over the lettuce in a bowl.
5. Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl. Whisk with a fork until well combined.
6. Just before serving, drizzle dressing over the lettuce and apple; serve with the chops.