Roast Pork Chops with Warm Chopin Potato, Apple & Fennel Salad
Welcome to one of this month’s healthy family recipes.
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Preparation time: 10 minutes
Cooking times: 25 minutes
4 lean pork loin chops
400ml dry cider
2 heaped tsp fennel seeds
600g Chopin Potatoes
2 eating apples such as Pink Lady®
2 bulbs fennel
2tsp olive oil
1tsp lemon juice
What to do:
1. Heat oven to 220°C/200°C fan. Lay the chops in an oven dish, pour over the cider, bash the fennel seeds in a pestle and mortar then sprinkle over the chops and season. Cook for 25 minutes or until the chops are cooked through.
2. While the chops are cooking thinly slice the potatoes, bring a pan of water to the boil and cook them 4-6 minutes until they are cooked through. Drain them and keep warm. Core and finely slice the apples then half and finely slice the fennel. In a bowl gently toss the fennel, apple and potato in the oil, lemon and a pinch of salt.
3. Once the chops are cooked stack some of the salad on each plate, add a chop and drizzle the cooking liquor over everything.