Herb and lemon pork chops
Ingredients:
6 pork loin chops
3 cloves of garlic, crushed
Small bunch flat-leaf parsley, chopped
1/2 tsp fennel seeds, roughly crushed
Grated rind and juice of 1 lemon, plus 1 lemon, quartered
3 tbsp olive oil
6 bay leaves
Method
1. Marinate the chops
Put the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon rind and juice, olive oil and bay leaves, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
2. Cook the pork
Heat a barbecue, frying or griddle pan. Season the chops, then cook for 5-8 minutes on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last minute to char, then serve alongside the pork.
Notes
Serves 6
Takes 20 mins plus marinating
362 kcals per portion
Not suitable for freezing
Copyright BBC Easy Cook Magazine, Immediate Media Limited
Reproduced with permission
My variations
I used pork steaks instead of chops, and I only did 2, so I used 1/3 of the marinade ingredients. My parsley was the curly variety because that was all the supermarket had. I couldn’t crush my fennel seeds as they were a bit tough and I don’t have a mortar and pestle.
Verdict
This was a very nice marinade. The fennel was quite subtle. I’m not sure the bay leaves added anything as I couldn’t taste them.
Great quick and easy recipe for summer to serve up at a barbecue, or for dinner with new potatoes and fresh veg.
