Nutrition and extra info
Nutrition: per serving
- kcal691
- fat45g
- saturates15g
- carbs33g
- sugars5g
- fibre7g
- protein38g
- salt0.7g
Ingredients
- 700g floury potato, cut into thin chips, patted dry
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp olive oil, plus 2 tsp
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp fennel seed, crushed
Fennel seeds
feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- ½ tsp smoked paprika
- 280g pack green bean
- 2 tsp white wine vinegar
- 1 shallot, finely chopped
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp Dijon mustard
- 1 large fennel bulb, halved and very thinly sliced
Fennel bulb
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 4 pork chops
Method
Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.
Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.
Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.
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