What are the main ingredients in Domaine Des Dieux’s Fennel Pork Chop?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Domaine Des Dieux’s Fennel Pork Chop

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

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

Photo of Domaine Des Dieux’s Fennel Pork Chop

Serves 1

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 - 220g
Fennel Seeds - 2,5ml
Salad Leaves - 20g
Dried Cranberries - 20g
Fresh Mint - 3g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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 - 440g
Fennel Seeds - 5ml
Salad Leaves - 40g
Dried Cranberries - 40g
Fresh Mint - 5g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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 - 660g
Fennel Seeds - 7,5ml
Salad Leaves - 60g
Dried Cranberries - 60g
Fresh Mint - 8g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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.