Events and Celebrations

Fennel Pork with Tarragon Butter

prep 5 mins cook 8—10 mins
  • 4 pork loin chops, about 250 g (8 oz) each
  • 1 tablespoon olive oil
  • 2 tablespoons Fennel Rub (see page 192)
  • lemon wedges, to serve
  • 125 g (4 oz) butter
  • 2 tablespoons chopped tarragon
  • salt and black pepper

Brush the pork chops with oil, rub in the spice mixture and then place in a shallow dish. Leave to marinate in a cool place for 2 hours.

Meanwhile, beat the butter, tarragon and some pepper together until well blended. Roll into a log and wrap in clingfilm, then chill until required.

Cook the steaks on a hot barbecue for 4—5 minutes on each side, then wrap loosely in foil and set aside to rest for 5 minutes. Cut the butter into slices and serve on top of the steaks, with lemon wedges alongside.

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