Barbecued Pork Chops with Fennel
Serves: 4
Preparation: 1 hour 10 minutes
Cooking Time: 20 minutes
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.