Saturday, June 4, 2011

Mid-loin pork chops with orange, fennel and rosemary.

This is one of my new favourites on my book shelf

2 tablespoons fennel seeds
1 tablespoon black peppercorns
2 tablespoons orange zest
3 sprigs rosemary, leaves picked and finely chopped
4 organic rindless pork loin chops
salt flakes and freshly ground black pepper
3 tablespoons olive oil
2 oranges, juiced
600ml beef stock
100g butter, chopped
mashed potato, to serve (we also added our garlic lemon beans)

Preheat oven to 180C. Combine fennel seeds, peppercorns, orange zest and rosemary leaves in a mortar and pestle and grind to a fine powder. Press fennel mixture into chops and set aside to rest for 30 minutes.
Season chops with salt. Heat olive oil in a heavy-based ovenproof frying pan over high heat. Add chops and brown for 4 minutes on each side. Add orange juic and stock. Cover with foil and bake for 10 minutes. Transfer chops to another dish and keep warm. Boil juices in pan over high heat for 2 minutes or until sauce is reduced. Check seasoning, add butter and stir to combine. Serve chops with sauce spooned over. Serve with creamy mashed potato SERVES 4

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