Pork carries fruit better than any other animal, which is why apple sauce exists and why nobody has improved on the idea in two hundred years. Here the vinaigrette gets brushed onto the chops in the last few minutes so the honey and raspberry catch without burning. Roast fennel underneath, going sweet and floppy.
35 mins. Serves 4.
Ingredients
- 4 Pork chops, bone in, thick cut
- 90ml Plateit Raspberry Vinaigrette
- 2 Fennel bulbs, cut into wedges
- 1 Red onion, cut into wedges
- 2 tbsp Olive oil
- 1 tsp Fennel seeds
- Salt and pepper, to taste
Method
- Oven to 210C. Fennel and onion in a tray with the oil, fennel seeds and salt. Roast 20 mins.
- Meanwhile, salt the chops and brown them hard in a heavy pan, 3 mins a side, fat edge held down until it crisps.
- Sit the chops on top of the vegetables. Back into the oven 8 to 10 mins.
- Brush the chops with 50ml of Plateit Raspberry Vinaigrette and give them 3 more mins. Watch them, the honey wants to catch.
- Rest 5 mins. Pour the remaining 40ml over the tray, scrape and spoon the pan juices back over the pork.
Do this: Pull the chops at 62C internal. Rested, they land at 65C and stay juicy.