Fennel and orange pork chops with roast carrots

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hourme

Serves
Serves 4


By Donal Skehan
From Saturday Kitchen

Ingredients

For the chops

  • 4 (or 2, if very large) pork chops, skin and fat on
  • 2 large oranges, zest only (use segments in salad below)
  • 1 tbsp fennel seeds
  • 2 tbsp olive oil
  • 2 garlic cloves, bashed
  • sea salt and freshly ground black pepper

For the salad

  • 1 tbsp olive oil
  • 2 bunches spring onions, trimmed but left whole
  • 1 large fennel bulb, very thinly sliced (use a mandolin if possible)
  • 4 dill sprigs, fronds picked
  • handful fresh flat-leaf parsley, leaves picked
  • 2 Little Gem lettuces, leaves separated
  • sea salt and freshly ground black pepper

For the carrots

  • 6 carrots, trimmed and halved lengthways
  • 8 shallots, unpeeled and left whole
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tbsp runny honey
  • sea salt and freshly ground black pepper

For the dressing

  • 1 lemon, juice only
  • ½ orange, juice only
  • good pinch dried chilli flakes
  • 1 tsp runny honey
  • 2 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper
scroll to top