Pork chops with fennel salt and apple salad

Treat yourself to something a little bit different with this refreshing fennel salt and apple salad, complete with lean, juicy pork.

  • 30 mins cooking
  • Serves 4
  • Print


Pork chops with fennel salt and apple salad
  • 1/4 cup fennel seeds
  • 2 teaspoon sea salt
  • 1/4 teaspoon cracked black peppercorns
  • 4 (250g) pork loin chops
  • 1 tablespoon olive oil
  • 1 (150g) green apple
  • 100 gram rocket
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil, extra
  • 1 teaspoon dijon mustard


Pork chops with fennel salt and apple salad
  • 1
    Heat a small frying pan over a medium heat on a barbecue. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant. Meanwhile, heat the grill of a barbecue over medium-high heat.
  • 2
    Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely. Reserve 1/2 teaspoon of the seed mixture. Spread remaining seed mixture onto a plate. Dip the chops into the mixture, coating as evenly as possible.
  • 3
    Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix. Place the oiled side down onto the grill, then oil the side facing up. Cook chops for 3-4 minutes. Then turn and cook for a further 3-4 minutes or until juices run clear. (This cooking time is for a fairly thick chop.) Transfer to a plate; cover loosely with foil and stand for 5 minutes.
  • 4
    Slice apple finely then cut into long thin strips. Scatter over the rocket in a bowl. Combine the juice, extra oil, mustard and reserved seed mixture in a jug or bowl. Whisk with a fork until well combined.
  • 5
    Just before serving, drizzle dressing over the rocket and apple; serve with the chops.


The seed mixture and salad dressing can be prepared several days ahead. Store the seed mixture in a small airtight container at room temperature; cover and refrigerate the salad dressing.

More From Women's Weekly Food