the Ingredients
Instructions
Try this tasty pork chop recipe packed full of flavours perfect for summer!
Method:
- Mix the softened butter with powdered fennel, curry and bread crumbs- the amount of fennel and curry depends on how strong you want the mixture. Season with salt and pepper.
- Spread the mixture between two pieces of grease paper and roll it out so it is 2ml think then put it in the freezer for 30 minutes.
- To prepare the salad, thinly slice the fennel bulbs, apple and then mix together with the lemon juice, olive oil, salt and pepper.
- Spray some of the Weber BBQ non-stick spray onto your grate and pre-heat your grill on a high direct heat (250oC).
- Season your chops with salt and pepper and place onto the hot grill. Grill for 2-3 minutes on each side.
- Just before the chops are ready to be removed from the grill, put a slice of the fennel butter evenly sized to your chop on each one.
- Remove from the grill and allow to rest for 3-4 minutes before serving them with the salad.
- Mix the softened butter with powdered fennel, curry and bread crumbs- the amount of fennel and curry depends on how strong you want the mixture. Season with salt and pepper.
- Spread the mixture between two pieces of grease paper and roll it out so it is 2ml think then put it in the freezer for 30 minutes.
- To prepare the salad, thinly slice the fennel bulbs, apple and then mix together with the lemon juice, olive oil, salt and pepper.
- Spray some of the Weber BBQ non-stick spray onto your grate and pre-heat your grill on a high direct heat (250°C).
- Just before the chops are ready to be removed from the grill, put a slice of the fennel butter evenly sized to your chop on each one.
- Remove from the grill and allow to rest for 3-4 minutes before serving them with the salad.
In the kitchen:
At the barbecue:
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