Fennel Pork With Beet Salad

1. 1

   Press fennel seeds firmly onto both sides of pork chops.

2. 2

   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.

3. 3

   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.

4. 4

   Arrange beets on serving plates. Top with beans and potato; drizzle with dressing. Sprinkle with feta. Top with pork chops. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.