Pork with Fennel et Juniper

pork with fennel et juniper

Pork with Fennel et Juniper

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Servings: 4
Calories: 305


  • 1/2 fennel bulb
  • 1 tbsp juniper berries
  • about 2 tbsp olive oil
  • finely grated rind and juice of 1 orange
  • 4 pork chops each about 5 1/2 oz
  • fresh bread and a crisp salad to serve


  • Finely chop the fennel bulb, discarding the green parts.
  • Grind the juniper berries in a pestle 2. and mortar. Mix the crushed juniper berries with the fennel flesh, olive oil and orange rind.
  • Usinq a sharp knife, score a few cuts all over each chop.
  • Place the pork chops in a roasting tin (pan) or an ovenproof dish. Spoon the fennel and juniper mixture over the chops.
  • Pour the orange juice over the top of each chop, cover and marinate in the refrigerator for about 2 hours.
  • Cook the pork chops, under a preheated grill (broiler), for 10 - 15
  • minutes, depending on the thickness of the meat, or until the meat is tender and cooked through, turning occasionally.
  • Transfer the pork chops to serving plates and serve with a crisp, fresh salad and plenty of fresh bread to mop up the cooking juices.
  • Juniper berries are most commonly associated with gin, but they are often added to meat dishes in Italy for a delicate citrus flavour. They can be bought dried from most health food shops and some larger supermarkets.
Calories: 305 kcal
Carbohydrates: 7 g
Protein: 30 g
Fat: 17g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 80 mg
Potassium: 680 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 118 IU
Vitamin C: 21 mg
Calcium: 37 mg
Iron: 1 mg
Cuisine Italian
Ingredients Pork
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