Saturday, 22nd September 2018
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This is adapted from the Moro Cookbook by Sam Clarke (who trained under the same chef as myself).


- 4 Thick Loin Pork Chops

- 2 Cloves Garlic

- 1 Table Fennel Seeds

- Large Glass dry sherry

- Salt and Pepper


Season the chops with salt and a milling of black pepper. Brown on both sides in a hot pan.

Crush the fennel seeds with the garlic in a mortar or a grinder. Add this with the sherry to the pork in the pan with a similar amount of water.

Cook on a low heat for about 30 minutes until the chops are tender then take them out and increase the heat until the pan juices thicken to a sauce. Spoon over the chops as you serve.

Excellent with garlic mashed potatoes!

Simply boil or steam 6 cloves of garlic with the potatoes before mashing and then mash these with the potatoes with some butter in the usual way, this gives a lovely mellow garlic flavour.


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