The addition of a little touch of Chinese five spice gives this classic combination a hint of the Orient.
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2 tbsp olive oil
bunch of spring onions, cut into ¾in pieces
1 fennel bulb, cut into thin wedges
1 tsp fennel seeds
good pinch of Chinese five spice
2 thin boneless pork chops
1 tsp white wine vinegar
2 tbsp olive oil
bunch of spring onions, cut into 2cm pieces
1 fennel bulb, cut into thin wedges
1 tsp fennel seeds
good pinch of Chinese five spice
2 thin boneless pork chops
1 tsp white wine vinegar
Frying Pan