Juicy Pork Chops with Rosemary, Juniper and Braised Fennel
Wow! I truly love this recipe. Succulent chops in a beautiful broth. Aromatic, tasty, delicious!
Ingredients
Method
Ingredients
- 12 juniper berries
- 4 garlic cloves
- 2 tablespoon Chopped rosemary leaves
- Finely grated zest and juice of one lemon
- 4 Skinless, boneless pork loin chops
- 2 tablespoon Olive Oil
- 1= Grind of salt and pepper
- 2 Large Fennel Bulbs, trimmed and cut into eight pieces lengthways
- 125 ml Pernod, ouzo, pastis or white wine
- 125 ml Chicken Stock
- Juice of half a lemon
- An additional 2 tbsp olive oil
Method
one. Start by making the marinade. Fry the juniper berries (no oil needed) in a pan over a medium heat, stirring frequently, until you can start to smell the juniper, and before it blackens. Tip them into a pestle and mortar and add the garlic, rosemary, lemon zest, salt and pepper. Pound and mix to a rough paste. Then add the olive oil and lemon juice, and stir to make a "lovely aromatic slurry".
two. Put the pork chops in a large bowl. Pour over the marinade and rub into the chops to coat all over.