I created this dish to higlight and support the incredible nutty, almost buttery taste of the iberico pork chop. I chose to go without a sauce because i didn’t want to overpower the pork aroma. I made a simple fennel salad with oranges to cut through the fattiness of the pork chop. Adding the onion & garlic oil instead of a sauce might seem a little strange, but it really brings together the whole dish.

The ingredients for 2 people

  • 2 pork chops
  • 1 medium sized fennel bulb
  • 1 orange
  • 1 lemon
  • 1 large onion
  • 5 cloves of garlic
  • 250ml vegetable oil
  • black pepper
  • brown sugar
  • salt

Slice the onion and cut the garlic in halves. Add them with the oil in a saucepan and cook over medium heat until golden brown and fragrant.

Sprinkle the pork chops with a generous amount of salt and brown sugar to give it a light brine for a few minutes. This helps to get a nice crust and creates a lot of flavour.

Cut the fennel in very thin slices. The thinner the better. Peel the orange and cut into slices. Add the fennel, orange slices, juice of one lemon, salt and pepper into a bowl and let it marinade.

Put a skillet over high heat and add a little vegetable oil. Pat the pork chop dry and put it in the skillet when the oil is almost smoking. Fry on high heat for 2-3 min per side or until golden brown. Add into the pre-heated oven at 100°C for 5-10 minutes until it reaches your desired doneness.

Plate the salad and the pork chop and drizzle with a little bit of the onion & garlic oil.