Rub the pork with the lemon zest and
fennel seeds, then heat the oil in a non-stick
frying pan. Brown the chops for 3 mins
on each side, then remove from the heat.
Splash over half the lemon juice, season,
then leave to rest while you make the salad.
Mix together the sliced fennel, apple,
onion, mayo mix and nuts. Season with
black pepper and squeeze in the remaining
lemon juice to taste. Serve the pork with
the pan juices spooned over, and the fennel
slaw on the side. Great with jacket potatoes.