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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