Fennel Pork With Beet Salad - cooking recipe

Ingredients

4 None boneless pork chops (4-5 oz each)
2 tbsp fennel seeds
1 tbsp vegetable or olive oil
8 None baby potatoes
6 oz green beans, trimmed and halved
2 cans (15 oz each) sliced beets, drained
1/3 cup French salad dressing
1 cup crumbled feta cheese
None None Lemon wedges, to serve

Preparation

Press fennel seeds firmly onto both sides of pork chops.
Heat oil in a large skillet on medium heat. Add pork; cook for 3-4 mins each side or until browned and cooked through. Transfer to a heatproof plate; let stand, loosely covered with foil, for 5 mins.
Meanwhile, cook the potatoes in a large saucepan of boiling salted water for 10 mins or until tender when pierced with a skewer, adding beans in last 3 mins. Drain; cool slightly. Cut potatoes into quarters.
Arrange beets on serving plates. Top with beans and potato; drizzle with dressing. Sprinkle with feta. Top with pork chops. Serve with lemon wedges.