Name: Seared Coriander Pork Chop with Roasted Plum, Fennel & Parmesan Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 fennel bulbs; 3 (2 ½ cm) pieces ginger root; 170 g Parmesan cheese; 6 plums; 6 pork chops, bone-in; black pepper; cardamom, ground; coriander, ground; extra virgin olive oil; honey; salt; white wine vinegar

Seared Coriander Pork Chop with Roasted Plum, Fennel & Parmesan SaladSeared Coriander Pork Chop with Roasted Plum, Fennel & Parmesan Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 fennel bulbs

3 (2 ½ cm) pieces ginger root

170 g Parmesan cheese

6 plums

6 pork chops, bone-in

black pepper

cardamom, ground

coriander, ground

extra virgin olive oil

honey

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into thin slices and divide between two baking sheet pans.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the baking sheets with the plums.

Peel and mince ginger. Add to the baking sheets, then drizzle plums and fennel with oil. Toss to combine and spread out in an even layer.

Place baking sheets in oven (it doesn't have to be fully heated) and roast, stirring halfway, until plums and fennel are golden and tender, 10-12 minutes. Remove from oven.

Meanwhile preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add pork chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, place oil, honey, vinegar, salt, and pepper in a large bowl. Whisk to combine the dressing.

Using a peeler, shave Parmesan into curls. Add to the bowl with the dressing.

When the plums and fennel are done, add to the bowl and toss to combine the salad.

To serve, divide pork chops and salad between plates. Enjoy!

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