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.