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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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).

  2. 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

  3. 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.

  4. 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.

  5. 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

  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, 35-40 minutes (shifting halfway).

  2. 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

  3. 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.

  4. 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.

  5. 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

  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, 35-40 minutes (shifting halfway).

  2. 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

  3. 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.

  4. 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.

  5. 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 - 880g

  • Fennel Seeds - 10ml

  • Salad Leaves - 80g

  • Dried Cranberries - 80g

  • Fresh Mint - 10g

  • Danish-style Feta - 120g

Woolies Products in this dish

Photo of Fennel Seeds 35 g

Fennel Seeds 35 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

Photo of Raw Almonds 30 g

Raw Almonds 30 G

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