Donal Skehan served up tasty Fennel and orange pork chops with roast carrots on Saturday kitchen.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
For the dressing: 1 lemon, juice only, \u00bd 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.<\/p>\n