Pork Chops with Fennel and Sage
I love the classic combination of sweet fennel and savoury sage flavours with simple pork chops. It's a magical combination that's easy to prepare and riff on by adding garlic and white wine or even a drop of one of our white wine vinegars for added flavour!
Serves 2
2 pork chops
2 medium-sized fennel bulbs, trimmed and halved
1 tbsp dried sage
2 cloves garlic, whole
2 tbsp extra-virgin olive oil
60ml dry white wine
Splash of White Banyuls Vinegar
1) Add half the olive oil into a frying pan and sauté the pork chops over medium heat fro 5 minutes until browned. Transfer to an earthenware (or metal) roasting dish.
2) Add the fennel and garlic around the pork chops then sprinkle over the sage. Pour the white wine, vinegar and about 40ml water, into the dish and roast in a preheated oven at 200C for 15 minutes.
3) Open the oven, check the pork chops, covering with kitchen foil if necessary. Turn heat down to 180C and continue to cook for 30 minutes or until the pork and fennel is tender. and caramelised.
4) Remove from oven and allow to cool a little before serving.
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