Spring has definitely sprung! And for me there is no better smell than that of a great Aussie BBQ on a balmy night. As the weather warms up it brings with it the potential for long, lazy BBQ’s with family and friends, breaking bread, having a laugh, creating and sharing memories a plenty. Today is no exception, the day is beautiful outside and I am being enticed to take the cooking out on to the back deck (glass of wine in my hand of course!) One of my absolute favourite things to do on the BBQ is pork chops and I love to team them up with fennel and apples. Roasting the fennel and apples on the BBQ gives them a wonderfully smokey flavour, however roasting your veggies in the oven gets the job done too. So in keeping with this month’s featured ingredient theme of fabulously versatile fennel, I give you BBQ Pork with Fennel and Apples. Enjoy!
1) Heat up your BBQ. If using the oven, preheat to 240 degrees celsius.
2) While your BBQ is heating up, cut your fennel and apples into 2cm thick wedges and place in a roasting tray. Add 1 clove of crushed garlic, the bay leaves, 2 sprigs of thyme, salt and pepper to taste. Drizzle your vegetables with Olive oil and massage all your ingredients making sure that all the fennel and apples are well coated.
3) Cover your tray with foil and place onto your BBQ (or into your oven) and cook for 30min or until fennel is tender.
4) In the meantime using either a sharp knife or scissors make cuts every 1-2cm along the fatty line of your pork chops (this will help the fat render down and also prevent the meat from curling up when cooking). Place the pork chops, remaining thyme and garlic into a bowl. Drizzle over more Olive oil and massage the marinade into the chops. Cover in cling film and set aside.
5) When your fennel and apples are cooked remove them from the BBQ but leave them covered with the foil until you’re ready to serve.
6) Now that your BBQ is hot carefully brush with a little oil. Season your Pork now with salt and pepper, then place Pork chops onto your BBQ and cook for about 2-4 minutes on each side or until nice and golden.
7) Remove pork from the BBQ and squeeze the fresh lemon juice over the top. Cover with foil (but not tightly) and let it rest for 5 minutes.
8) Arrange your roasted fennel and apples on the plate, top with your Pork and serve with a wedge of lemon.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx