Inspired by the Orange and Fennel Chicken skewers I made recently out of the Donna Hay challenge I am doing, this recipe literally took 3 minutes to make and was an excellent way to add an extra zing to the pork chops we cooked on the BBQ.
Fennel and Lemon Pork Chops
- 4 medium sized pork chops (you could use any cut that takes your fancy)
- 1 tbl sp fennel seeds
- zest 1 lemon
- 2 tbl sp olive oil
- salt and pepper to taste
Combine all the ingredients together and allow to rest for about an hour in the fridge before cooking to your taste on the BBQ.
Allow to rest for a few minutes before serving it up accompanied by a salad. We went with a red quinoa, spinach and purple carrot salad which was a great side dish.
Happy Cooking and Happy Eating,