Pork chops with pickled rhubarb and shaved fennel

Step by Step

Step 1

Use a pestle and mortar to pound the coriander seeds, then transfer to a small pan with the star anise. Set over a low-medium heat and toast the spices for 3-4 minutes until fragrant. Add the vinegar, sugar and 4 tbsp water; bring to the boil, then add the rhubarb. Remove from the heat and leave to cool, stirring occasionally to ensure the rhubarb is softening into the vinegar.

Step 2

Put the fennel in a mixing bowl, add a pinch of salt, toss together and leave for 5-10 minutes before pouring over the orange juice. Meanwhile, using the pestle and mortar, grind the fennel seeds and salt to a coarse powder, then rub all over the chops.

Step 3

Put the oil in a large, heavy-based frying pan over a medium heat. Balance the chops on their fatty edges and cook for 6-7 minutes, so the fat begins to soften. Increase the heat to medium high, then lay the chops on their sides and fry for around 5 minutes, turning every 60 seconds, until cooked through with no pink meat and the juices run clear; transfer to a board to rest. Add the fennel and juice to the hot pan (off the heat) and leave for 3 minutes to wilt a little, stirring occasionally. Serve the meat next to a pile of fennel with a spoonful of the quick-pickled rhubarb.