Griddled pork chop with fennel salad recipe
Griddled pork chop with fennel salad and charred orange vinaigrette Pork chops, summer style. Marcus Wareing serves his barbecued pork with a quick fennel salad and a vibrant, caramelised orange dressing. For this recipe you will need a stick blender. 4 large pork chops (about 900g/2lb in total), rind removed few sprigs fresh thyme2 tbsp vegetable oil1 large fennel bulb, thinly sliced (fronds reserved)100g/3½oz pitted green olives, halvedsalt and freshly ground black pepper 4 large pork chops (about 900g/2lb in total), rind removed few sprigs fresh thyme 2 tbsp vegetable oil 1 large fennel bulb, thinly sliced (fronds reserved) 100g/3½oz pitted green olives, halved salt and freshly ground black pepper 1 orange, cut into 4 thick slices100ml/3½fl oz extra virgin olive oil, plus extra for the oranges2 tbsp white wine vinegar, plus extra for the oranges2 tbsp wholegrain mustard1 tbsp honeysalt and freshly ground black pepper 1 orange, cut into 4 thick slices 100ml/3½fl oz extra virgin olive oil, plus extra for the oranges 2 tbsp white wine vinegar, plus extra for the oranges 2 tbsp wholegrain mustard 1 tbsp honey salt and freshly ground black pepper Method If using the oven, preheat it to 220C/200C Fan/Gas 7. If using a barbecue, allow the flames to die down until the coals are just glowing.Drizzle the orange slices with a little oil, salt and pepper and grill or bake until charred on both sides. Once caramelised, put the slices onto a baking tray. Season again with a pinch of salt and pepper, then drizzle with more oil and a splash of white wine vinegar. Set aside. For the dressing, combine the olive oil, white wine vinegar, mustard, honey and a pinch of salt and pepper in a jug. Use a stick blender to blitz together. Once the oranges are cool enough to handle, halve each slice and then finely chop. Add a few pieces at a time to the vinaigrette and blitz until fully combined, adding a little more olive oil to loosen if needed.Season the pork on both sides with salt, pepper and some thyme sprigs. If using a barbecue, place the chops directly onto the grill and flip once one side begins to char and the fat starts to drip through (about 4–5 minutes on each side). Once cooked, set aside on a tray to rest. If not using a barbeque, start by bringing the pork chops to room temperature. Heat the vegetable oil in a griddle pan or frying pan set over high heat. When the oil is almost smoking, add the chops and fry them for about 3 minutes on each side, in batches if necessary. Place the seared chops on a baking tray and transfer to the oven to cook for 6 minutes. Remove from the oven and allow to rest for at least 5 minutes.Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette and toss together. Add a sprinkling of fresh thyme and the olives, then toss together. Garnish with leftover fennel fronds.To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like. If using the oven, preheat it to 220C/200C Fan/Gas 7. If using a barbecue, allow the flames to die down until the coals are just glowing. If using the oven, preheat it to 220C/200C Fan/Gas 7. If using a barbecue, allow the flames to die down until the coals are just glowing. Drizzle the orange slices with a little oil, salt and pepper and grill or bake until charred on both sides. Once caramelised, put the slices onto a baking tray. Season again with a pinch of salt and pepper, then drizzle with more oil and a splash of white wine vinegar. Set aside. Drizzle the orange slices with a little oil, salt and pepper and grill or bake until charred on both sides. Once caramelised, put the slices onto a baking tray. Season again with a pinch of salt and pepper, then drizzle with more oil and a splash of white wine vinegar. Set aside. For the dressing, combine the olive oil, white wine vinegar, mustard, honey and a pinch of salt and pepper in a jug. Use a stick blender to blitz together. Once the oranges are cool enough to handle, halve each slice and then finely chop. Add a few pieces at a time to the vinaigrette and blitz until fully combined, adding a little more olive oil to loosen if needed. For the dressing, combine the olive oil, white wine vinegar, mustard, honey and a pinch of salt and pepper in a jug. Use a stick blender to blitz together. Once the oranges are cool enough to handle, halve each slice and then finely chop. Add a few pieces at a time to the vinaigrette and blitz until fully combined, adding a little more olive oil to loosen if needed. Season the pork on both sides with salt, pepper and some thyme sprigs. If using a barbecue, place the chops directly onto the grill and flip once one side begins to char and the fat starts to drip through (about 4–5 minutes on each side). Once cooked, set aside on a tray to rest. Season the pork on both sides with salt, pepper and some thyme sprigs. If using a barbecue, place the chops directly onto the grill and flip once one side begins to char and the fat starts to drip through (about 4–5 minutes on each side). Once cooked, set aside on a tray to rest. If not using a barbeque, start by bringing the pork chops to room temperature. Heat the vegetable oil in a griddle pan or frying pan set over high heat. When the oil is almost smoking, add the chops and fry them for about 3 minutes on each side, in batches if necessary. Place the seared chops on a baking tray and transfer to the oven to cook for 6 minutes. Remove from the oven and allow to rest for at least 5 minutes. If not using a barbeque, start by bringing the pork chops to room temperature. Heat the vegetable oil in a griddle pan or frying pan set over high heat. When the oil is almost smoking, add the chops and fry them for about 3 minutes on each side, in batches if necessary. Place the seared chops on a baking tray and transfer to the oven to cook for 6 minutes. Remove from the oven and allow to rest for at least 5 minutes. Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette and toss together. Add a sprinkling of fresh thyme and the olives, then toss together. Garnish with leftover fennel fronds. Put the fennel slices onto a plate or dish. Drizzle with the vinaigrette and toss together. Add a sprinkling of fresh thyme and the olives, then toss together. Garnish with leftover fennel fronds. To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like. To serve, divide the fennel salad between four plates and place a pork chop next to it. Drizzle with more vinaigrette and a few more olives, if you like. Recipe tips This recipe can be cooked on the barbecue, or in the oven.