Fennel And Grape Salad With Pork Chops Recipe

Name: Fennel And Grape Salad With Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.
3
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.
4
Serve the pork chops with the fennel salad and a drizzle of pan juices.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 None fennel bulb, thinly sliced, 1 cup red grapes, halved, 1/4 cup coarsely chopped flat-leaf parsley, 2 tbsp lemon juice, and more.

Yes, Fennel And Grape Salad With Pork Chops falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel And Grape Salad With Pork Chops

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