Easy midweek pork chops are super fancy and take only minutes to make. We are taking the humble pork chop and turning it into something special. It is the most glorious little pork chop mixture and you can serve it straight to the table. Serve it with rice or serve it with salad or serve it just as it is and it is absolutely spectacular. So saucy and gorgeous and perfect for a quick midweek fix.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 bunch spring onions - cut into 1-inch pieces
- 1 fennel bulb - cut into thin wedges, fronds separated
- 4 Irish pork gigot steaks
- 1 teaspoon fennel seeds
- 1 good pinch Chinese five spice
- ½ cup white wine
- 1 teaspoon white wine vinegar
Instructions
Cook the vegetables:
- Heat the oil and the butter in a frying pan over medium heat.
- Add the fennel and season with salt and pepper.
- Fry the fennel for 5–6 minutes until it begins to soften and become golden.
- Add the spring onions and season with a little more salt.
- Cook for a few minutes then remove the vegetables from the pan and set aside.
Brown the pork:
- In the same pan, fry the pork, seasoning it generously with salt and pepper.
- Increase the heat and cook for 4-5 minutes on each side until golden and almost cooked through.
- Add the fennel seeds and Chinese five spice.
Finish and serve:
- Return the spring onions and fennel to the pan along with the wine and vinegar.
- Let it bubble for 2 minutes before serving.