Such a delicious combination, pork chops or cutlets may not always be
perfect quality for grilling or frying, much depends on the supplier, but if
in doubt, this braised recipe won’t let you down.
Serves 4
4 thickly cut pork culets, bone in
½ teaspoon fennel seeds, toasted
½ teaspoon chilli flakes
4/5 sage leaves, chopped
2/3 garlic cloves, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and black pepper
glass of red wine & knob butter
1 pineapple, peeled, core removed & cut into wedges
If you can start a day or a least a few hours, to allow the pork to marinate and tenderize.
Place the pork in flat dish, mix the fennel seeds, chilli, sage, garlic, oil, vinegar and seasoning well
together, pour over the pork and leave to marinate in the fridge. When you are ready to cook,
Set the oven 180c gas 4. Heat a pan with a little more olive oil and brown the chops well on both
sides, Transfer to a baking dish, Pour the wine into the pan, boil up to reduce by half, add in any
remaining marinade plus the knob of butter, pour the lot over the chops, cover and cook in the
oven for 40/45 minutes or until the pork is 75c and really tender. You can cook some baked
potatoes in the oven at the same time. Just before serving grill the pineapple, a heavy cast iron
pan will give best results. Serve with the pork and a spoonful of sour cream for the potatoes.
