Crispy Pork Chops with Fennel

 Lots of lovely flavour - something a little bit different! Sorry - rubbish photo will update next time make it

Serves 4

Equpiment
Shallow casserole or frying pan
Chopping board
Sharp knife

tbsp measurer

spatula

Ingredients
2 tbsp olive oil
1 bunch spring oinons
2 fennel bulb 
4 tsp fennel seeds 

2 tbsp five spice

4 pork chops on the bone or loin chops 

2 tsp white wine vinegar 

Method

Slice the fennel bulbs lengthways. Chop the green leaf finely to scatter over the dish at the end.

Slice the spring onions into 2cm chunks

Heat half the oil in a frying pan and fry the spring onions and fennel wedges for 5-6 mins over a medium-high heat until they begin to soften and turn golden

Add the fennel seeds and five spice Cook for a minute more tossing to coat onion and fennel. Remove from the pan and set aside.

Season the pork chops with salt and pepper. Increase the heat and fry the chops in the pan for 2-3 mins until lovely and golden and nearly cooked through. Sear the fatty edge. 

Return the spring onions and fennel to the pan with a splash of white wine vinegar. Bubble for a minute to heat through and serve garnished with the fennel fronds.

Serve with baked or new potatoes.

Enjoy!