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Pork chops with fennel-tomato relish

5
Points®
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Moderate
These pork chops will soon be a staple on your dinner table. The best part is the pork and the relish take about 15 minutes to make from start to finish. The pork chops are first rubbed with a mixture of lemon zest and fennel seeds before they're grilled alongside the fennel bulb. After the fennel is grilled and chopped up, stir it into cherry tomatoes, lemon juice, and fresh basil to complete the relish. Not only does this delicious relish complement the pork, you could also use it with chicken breasts, salmon fillets, or any other cut of pork you may have on hand.

Ingredients

Lemon zest

2 tsp

Fennel seeds

1 tsp, crushed

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked lean boneless pork loin roast

20 oz, 4 (5-ounce) bone-in variety, 1⁄2 inch thick, trimmed

Cherry tomatoes

1 cup(s), halved

Fresh lemon juice

1 Tbsp

Olive oil

1 tsp

Uncooked fennel bulb

1 medium, or large, cut lengthwise into 1⁄2-inch-thick slices

Fresh basil

2 Tbsp, fresh, chopped

Instructions

  1. To make the rub, combine the lemon zest, fennel seeds, 1⁄4 teaspoon of the salt, and the pepper in a small bowl; spread on the pork chops.
  2. Combine the tomatoes, lemon juice, oil, and the remaining 1⁄4 teaspoon salt in a medium bowl; set aside.
  3. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
  4. Lightly spray the fennel with nonstick spray. Place the pork chops and fennel on the grill rack. Grill, covered, until the pork chops are cooked through and the fennel is tender, 4 – 5 minutes on each side.
  5. Remove the core from the fennel; coarsely chop the fennel. Stir the fennel and basil into the tomato mixture. Place the pork chops on a platter and serve with the relish. Yields 1 pork chop and generous 1⁄2 cup relish per serving.

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