This summery recipe is great for a post-workout meal.


  • 1 tbspn rapeseed oil
  • 250g pork loin chops, fat removed
  • 1 onion, chopped into wedges
  • 100mls reduced sodium vegetable stock
  • 1 fennel bulb, cut into wedges
  • 1 /2 lemon, cut into wedges
  • 100g cherry tomatoes
  • 400g black eyed beans, rinsed and drained
  • 1/2 tspn fennel seeds, lightly crushed handful of basil


  1. Pre heat oven to 200C.
  2. Heat 1 tbspn oil in a pan on medium - high heat.
  3. Cook the pork chops on both sides until golden. and cooked through Remove and place on a plate.
  4. Add the sliced onion, fennel to the pan and cook for 2 minutes.
  5. Add in the vegetable stock and simmer until it has reduced slightly. Add the lemon and place the pan into the oven and roast for 10 mins.
  6. Now remove the pan from the oven and add in the pork chops. Add the tomatoes to the pan and cook for 5 minutes until vegetables are tender and pork is cooked through. Add the beans and fennel seeds to the sauce.
  7. Serve the pork with bean mixture and top with basil.