Pork Chop with Apple, Fennel & Endive Salad by Barry Horne
2 Packington Pork Chops (skin scored)
2 small fuji or pink lady apples
1 large or 2 small fennel bulbs
1 small endive (or any bitter leaf like Radicchio or Castelfranco)
1 lemon (juice)
½ tsp dijon mustard
1-2tbsp Cider Vinegar
For the basting of the pork chop:
2 cloves garlic
3-4 leaves of sage
Start by making the salad. Finely slice the fennel (a mandolin is a handy tool for this) into wafer thin slices and put in a bowl, season lightly with salt and leave to the side. Slice the apple and endive into strips and add to the fennel, mix well and add some pepper and a tbsp of the cider vinegar, then in a bowl mix the mayo, dijon, olive oil and the juice of a lemon together to make a dressing and add to the fennel mixture. Mix well and check for seasoning. Leave to one side while you cook the pork chop.
Season the chop well with salt and pepper and place a pan on a medium high heat. Add the pork on the skin side first to render out some of that fat and when it starts to crisp up put flat in the pan on one side.
Cook for 3-4 mins without touching then flip and add the butter sage and garlic and baste all over for a further 3-4 mins. Once it is cooked to about 63 degrees C take out, pour over the basting juices and leave to rest for 4-5 mins.
Slice and serve with the fennel salad and a nice crisp glass of white wine.