Pork Chops With Fennel Salt and Apple Salad

1. 1

   Heat a small frying pan over a medium heat.

2. 2

   Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant.

3. 3

   Meanwhile, heat the grill of a barbecue over medium-high heat.

4. 4

   Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely.

5. 5

   Reserve 1/2 teaspoon of the seed mixture.

6. 6

   Spread remaining seed mixture onto a plate.

7. 7

   Dip the chops into the mixture, coating as evenly as possible.

8. 8

   Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix.

9. 9

   Place the oiled side down onto the grill, then oil the side facing up.

10. 10

    Cook chops for 3-4 minutes.

11. 11

    Then turn and cook for a further 3-4 minutes or until juices run clear.

12. 12

    (This cooking time is for a fairly thick chop.)

13. 13

    Transfer to a plate; cover loosely with foil and stand for 5 minutes.

14. 14

    Slice apple finely then cut into long thin strips.

15. 15

    Scatter over the lettuce in a bowl.

16. 16

    Combine the lemon juice, 1 tablelspoon olive oil, mustard and reserved seed mixture in a jug or bowl.

17. 17

    Whisk with a fork until well combined.

18. 18

    Just before serving, drizzle dressing over the lettuce and apple; serve with the chops.

* Per serving · 4 servings · Values may vary.