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    Pork chops with fennel seeds, chilli and sweet-sour peaches

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    Pork chops with fennel seeds, chilli and sweet-sour peaches

    • Preparation time: 15 minutes + marinating
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 6


    6 cloves garlic, chopped
    Large pinch salt
    2 tsp dried chilli flakes
    2 tsp fennel seeds
    Leaves from 3 sprigs rosemary, roughly chopped
    4 tbsp olive oil
    6 x 300g thick pork chops, on the bone
    6 peaches, halved and pitted
    3 tbsp balsamic vinegar
    4 tsp dark brown soft sugar



    1. Put the garlic into a mortar with the salt, chilli, fennel and rosemary and pound to a paste, slowly adding the olive oil. Put the pork chops in a dish and add the paste, turning the chops over in it. Cover and marinate in the fridge for a couple of hours (or overnight if you have the time).

    2. Preheat the oven to 190°C, gas mark 5. Heat a frying or griddle pan until very hot. Brush the garlic, chilli and herbs off the chops back into the dish. Colour the chops on each side and on the fat (hold the chops on their sides with tongs to do this). Transfer to a large roasting tin.

    3. Put the peaches into the leftover marinade and add the vinegar and sugar. Turn them over so that they get well coated, then dot among the chops, drizzle over the juices. Season with pepper and a little more salt. Bake the chops and the peaches for 20 minutes then serve with the wild rice and green bean salad.


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