Pork Chops with Fennel Seed and Mustard
- 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
