Donal Skehan Fennel and orange pork chops with roast carrots recipe on Saturday Kitchen

Donal Skehan served up tasty Fennel and orange pork chops with roast carrots on Saturday kitchen.

The ingredients for the chops are: 4 (or 2, if very large) pork chops, skin and fat on, 2 large oranges, zest only (use segments in salad below), 1 tbsp fennel seeds, 2 tbsp olive oil, 2 garlic cloves, bashed, sea salt and freshly ground black pepper.

For the salad: 1 tbsp olive oil, 2 bunches spring onions, trimmed but left whole, 1 large fennel bulb, very thinly sliced (use a mandolin if possible), 4 dill sprigs, fronds picked, handful fresh flat-leaf parsley, leaves picked, 2 Little Gem lettuces, leaves separated, sea salt and freshly ground black pepper.

For the carrots: 6 carrots, trimmed and halved lengthways, 8 shallots, unpeeled and left whole, 2 tbsp olive oil, 2 tsp cumin seeds, 2 tsp fennel seeds, 2 tbsp runny honey, sea salt and freshly ground black pepper.

For the dressing: 1 lemon, juice only, ½ orange, juice only, good pinch dried chilli flakes, 1 tsp runny honey, 2 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.




See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.

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