The addition of a little touch of Chinese five spice gives this classic combination a hint of the Orient.
Equipment: Frying Pan
- 2 tbsp olive oil
- bunch of spring onions, cut into 2cm (¾in) pieces
- 1 fennel bulb, cut into thin wedges
- 1 tsp fennel seeds
- good pinch of Chinese five spice
- 2 thin boneless pork chops
- 1 tsp white wine vinegar
- Heat half the oil in a frying pan and fry the spring onions and fennel for 5–6 minutes over a medium–high heat until they begin to soften and become golden.
- Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
- Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2–3 minutes on each side until lovely and golden and nearly cooked through.
- Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve