Fennel And Grape Salad With Pork Chops - cooking recipe

Ingredients

1 None fennel bulb, thinly sliced
1 cup red grapes, halved
1/4 cup coarsely chopped flat-leaf parsley
2 tbsp lemon juice
1/4 cup extra virgin olive oil
None None Sea salt and freshly ground black pepper
1 tsp fennel seeds
1 clove garlic, crushed
3 tbsp butter
4 None pork chops

Preparation

For the salad, combine the fennel, grapes, parsley, lemon juice and olive oil in a large bowl. Season with sea salt and freshly ground black pepper.
Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.
Heat a large nonstick skillet on medium heat and add flavored butter. When the butter is sizzling, add the pork chops. Cook for 5-7 mins each side. If the pork chops are thick, they may need a little longer. Remove the chops to a warm plate; cover and rest for a few minutes.
Serve the pork chops with the fennel salad and a drizzle of pan juices.