As a Chef, don’t you just love it when you discover new and unexpected flavour combinations to surprise and delight the palate? Butter-basted, fennel seed-spiced pork chop is sided with a dried cranberry, cooling mint, creamy feta, & fresh greens salad and oven roasted aubergine. Finished with toasted almonds.
Domaine Des Dieux’s Fennel Pork Chop
Domaine Des Dieux’s Fennel Pork Chop
with fresh mint & Danish-style feta cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Aubergine
- Danish-style Feta
- Dried Cranberries
- Fennel Seeds
- Fresh Mint
- Pork Loin Chop
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork CHOP
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Fennel Seeds (to taste). Remove from the heat and reserve any pan juices.
CRANBERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cranberries, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted Pork. Drizzle with any remaining pan juices. Side with the cranberry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
Aubergine - 250g
Almonds - 10g
Pork-loin-chop/" title="View all our recipes with Pork Loin Chop at eCook">Pork Loin Chop - 220g
Fennel Seeds - 2,5ml
Salad Leaves - 20g
Dried Cranberries - 10g
Fresh Mint - 3g
Danish-style Feta - 20g
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Fennel Seeds (to taste). Remove from the heat and reserve any pan juices.
CRANBERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cranberries, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted Pork. Drizzle with any remaining pan juices. Side with the cranberry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
Aubergine - 500g
Almonds - 20g
Pork-loin-chop/" title="View all our recipes with Pork Loin Chop at eCook">Pork Loin Chop - 440g
Fennel Seeds - 5ml
Salad Leaves - 40g
Dried Cranberries - 20g
Fresh Mint - 5g
Danish-style Feta - 40g
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Fennel Seeds (to taste). Remove from the heat and reserve any pan juices.
CRANBERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cranberries, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted Pork. Drizzle with any remaining pan juices. Side with the cranberry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
Aubergine - 750g
Almonds - 30g
Pork-loin-chop/" title="View all our recipes with Pork Loin Chop at eCook">Pork Loin Chop - 660g
Fennel Seeds - 7,5ml
Salad Leaves - 60g
Dried Cranberries - 30g
Fresh Mint - 8g
Danish-style Feta - 60g
ROASTED AUBS
Preheat the oven to 220°C. Spread the Aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP Pork CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the Fennel Seeds (to taste). Remove from the heat and reserve any pan juices.
CRANBERRY & MINT SALAD
Place the shredded leaves in a bowl and toss together with the cranberries, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season.
WHAT A DELIGHT!
Plate up the golden Aubergine wedges alongside the fennel basted Pork. Drizzle with any remaining pan juices. Side with the cranberry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts.
Aubergine - 1kg
Almonds - 40g
Pork-loin-chop/" title="View all our recipes with Pork Loin Chop at eCook">Pork Loin Chop - 880g
Fennel Seeds - 10ml
Salad Leaves - 80g
Dried Cranberries - 40g
Fresh Mint - 10g
Danish-style Feta - 80g
Frequently Asked Questions
What is the preparation time for Domaine Des Dieux’s Fennel Pork Chop?
The preparation time for Domaine Des Dieux’s Fennel Pork Chop with fresh mint & Danish-style feta cheese is between 25 and 45 minutes.
What is the total time required to make Domaine Des Dieux’s Fennel Pork Chop with fresh mint & Danish-style feta cheese?
The total time required to make Domaine Des Dieux’s Fennel Pork Chop with fresh mint & Danish-style feta cheese is between 40 and 60 minutes.
How many servings does Domaine Des Dieux’s Fennel Pork Chop provide?
4 servings
What are the main ingredients in Domaine Des Dieux’s Fennel Pork Chop?
Almonds, Aubergine, Danish-style Feta, Dried Cranberries, Fennel Seeds, Fresh Mint, Pork Loin Chop, Salad Leaves
What is the nutritional information of Domaine Des Dieux’s Fennel Pork Chop?
Calories: 718, Carbs: 35 grams, Fat: grams, Protein: 56.1 grams, Sugar: 14.2 grams, Salt: 466 grams
How do I prepare Domaine Des Dieux’s Fennel Pork Chop?
WHAT A DELIGHT!: Plate up the golden aubergine wedges alongside the fennel basted pork. Drizzle with any remaining pan juices. Side with the cranberry salad and sprinkle over the crumbled feta. Finish with a scattering of the remaining mint and nuts. CRANBERRY & MINT SALAD: Place the shredded leaves in a bowl and toss together with the cranberries, ½ the chopped mint, ½ the toasted nuts, a drizzle of olive oil, and season. CHOP-CHOP PORK CHOP: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Return the pan to medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the fennel seeds (to taste). Remove from the heat and reserve any pan juices. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED AUBS: Preheat the oven to 220°C. Spread the aubergine wedges on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Domaine Des Dieux’s Fennel Pork Chop?
Almonds, Aubergine, Danish-style Feta, Dried Cranberries, Fennel Seeds, Fresh Mint, Pork Loin Chop, Salad Leaves
How many calories does Domaine Des Dieux’s Fennel Pork Chop have?
718 calories
How much fat content does Domaine Des Dieux’s Fennel Pork Chop have?
grams
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