By Julie Goodwin

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pork
Convenience recipes: four or less

Pork chops with fennel salt and apple salad

INGREDIENTS

1/4 cup fennel seeds
2 teaspoons sea salt
1/4 teaspoon cracked black peppercorns
4 x 250g pork loin chops
1 tablespoon olive oil
1 medium (150g) green apple
100g rocket
1/4 cup (60ml) lemon juice
1/4 cup (60ml) olive oil, extra
1 teaspoon Dijon mustard

METHOD

1. Heat a small frying pan over a medium heat on a barbecue. 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 rocket in a bowl.
5. Combine the juice, extra 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 rocket and apple; serve with the chops.

Not suitable to freeze or microwave.

JULIE'S NOTE: The seed mixture and salad dressing can be prepared several days ahead. Store the seed mixture in a small airtight container at room temperature; cover and refrigerate the salad dressing.