Hirinó Me Aníthos – Pork Chops with Fennel

Crush the fennel seeds in a mortar and mix with the lemon zest, season vigorously with salt and freshly ground pepper. Rub the chops on both sides with the mixture and marinate for an hour.

Dust the chops with flour. Heat the oei in a saucepan, add the meat and brown on both sides. Remove from the cooking pot. Add onions, garlic and fennel to the cooking pot and cook for five to ten min until lightly browned. Add the chops to the cooking pot again.

Pour in the wine, releasing the drippings from the bottom, and let it bubble up. Reduce the heat and add the bay spice. Cover the saucepan and simmer on low heat for forty-five minutes, until the chops are tender. Sprinkle with the fennel herb.

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