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DINING STYLE: PORK CHOPS WITH FENNEL.

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SERVES SIX INGREDIENTS

6 large pork chops 4tbsp fennel seeds 3 bulbs fennel, chopped into 1in chunks

4tbsp olive oil 5 cloves garlic salt and pepper

METHOD

Pre-heat oven to 180C/350F/Gas Mark 4. Heat the fennel seeds in a pan for a few minutes and crush in a pestle and mortar or with the back of a spoon. Finely chop the garlic and mix with the fennel seeds and two tablespoons of olive oil.

Smear this paste, seasoned with salt and pepper, over the chops and let sit for half an hour.

Heat the remaining oil in a pan and add the chops and fennel chunks. Fry for five minutes, turn and put in the oven for a further seven to 10 minutes, until the juices run clear when a skewer is inserted in the chops. If you like, add one tablespoon of brandy at the end to de-glaze the pan
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Title Annotation:Features
Publication:The Birmingham Post (England)
Date:Oct 12, 2005
Words:205
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