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Celebrating La Dolce Vita

Pork Chops with Fennel Seed and Mustard

Pork Chops with Fennel Seed and Mustard
Recipe Date:
17 September 2013
Serving Size:
Cook Time:
Imperial (US)
  • 4 Pork Chops, excess fat trimmed
  • 1 tbsp Fennel Seeds
  • 1/2 tsp Black peppercorns
  • 1 Cup dry white wine such as Primo Estate La Biondina Colombard
  • 1 Garlic clove
  • 1 tbsp Heaped of your favourite Mustard
  • 1 tbsp JOSEPH Extra Virgin Olive Oil

Grind the fennel seeds and peppercorns together in a mortar and pestle.  Rub the mixture on to both sides of the pork chops.  Heat a pan on high heat and brown the pork chops well, about 3 minutes on each side.  Turn the heat down and add the white wine, reduce to a gentle simmer and cover.  Continue cooking until the meat is tender, about 20 minutes, turning the chops a couple of times.  Crush the garlic into the pan and add the mustard and a good slug of JOSEPH First Run Extra Virgin olive oil.  Continue cooking uncovered for a few more minutes, turning the chops twice.  The juices should have thickened, coating the chops in a lovely rich sauce.

Serve with a generous extra drizzle of JOSEPH First Run olive oil, next to your favourite greens and a coleslaw salad.  Enjoy with a glass of the 2012 Primo Estate il Briccone Shiraz Sangiovese