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Grilled pork chops with zucchini, fennel and mint salad

Lamb cutlets or chops can make a fine substitute for the pork chops.

You'll need

1 tbsp each (firmly packed) thyme and oregano 1 garlic clove 70 ml olive oil 50 ml lemon juice 8 pork cutlets (200gm each) 2 zucchini, thinly sliced lengthwise baby fennel bulbs, thinly shaved on a mandolin, fronds reserved 3/4 cup each (loosely packed) flat-leaf parsley and mint 30 gm pecorino, finely grated 2 tbsp extra-virgin olive oil ½ small garlic clove, finely chopped


  • 01
  • Pound herbs, garlic and ½ tsp sea salt to a paste with a mortar and pestle, then stir in oil and half the lemon juice. Rub half the paste over pork (reserve remainder) and stand at room temperature to marinate (10 minutes).
  • 02
  • Place zucchini and fennel in a bowl of iced water and stand to crisp (5 minutes). Drain well and combine in a dry bowl with parsley, mint, pecorino and fennel fronds, and refrigerate until required. Combine olive oil, remaining lemon juice and garlic in a jar and season to taste, shake to mix, drizzle dressing over zucchini mixture and toss lightly to combine.
  • 03
  • Heat a large frying pan over medium-high heat, add pork cutlets and cook, turning occasionally, until browned and just cooked through (6-8 minutes). Set aside to rest for 5 minutes, then serve drizzled with reserved herb mixture and zucchini, fennel and mint salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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