Jamie Oliver

Pork chops with quick cherry chutney

Pork chops with quick cherry chutney

Serves 4
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    598
    30%
  • Fat
    40.6g
    58%
  • Saturates
    14.6g
    73%
  • Protein
    29.2g
    58%
  • Carbs
    19.7g
    8%
  • Sugars
    18.4g
    20%
  • Salt
    0.7g
    12%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Paul Dring

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Ingredients

  • 1 fennel bulb
  • 1 onion
  • 1 knob of unsalted butter
  • olive oil
  • 1/2 teaspoon fennel seeds
  • 1 star anise
  • 400 g cherries
  • 2 tablespoons balsamic vinegar
  • 250 ml red wine
  • 4 higher-welfare pork chops
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Jamie Magazine
Recipe From

Jamie Magazine

By Paul Dring

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. For the chutney, trim and roughly chop the fennel and peel and slice the onion. Add the butter and a lug of oil to a pan on a medium heat and throw in the fennel, fennel seeds, onion and star anise. Cook until the vegetables have softened but not browned. Meanwhile, destone the cherries.
  2. Add the cherries and vinegar and cook for 30 seconds or so, stirring to combine. Add the wine and bring to the boil. Cook to reduce the wine, stirring, until it has attained a chutney-like consistency. Season with a pinch of sea salt and black pepper. Remove star anise before serving.
  3. Meanwhile, put a frying pan on a high heat. Season the chops and brush them with oil. Fry for 3 to 4 minutes each side, or until done. Serve with the cherry chutney.

Tip

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Nutrition per serving
  • Calories
    598
    30%
  • Fat
    40.6g
    58%
  • Saturates
    14.6g
    73%
  • Protein
    29.2g
    58%
  • Carbs
    19.7g
    8%
  • Sugars
    18.4g
    20%
  • Salt
    0.7g
    12%
  • Fibre
    3.7g
    -

Of an adult's reference intake