Fennel and Mustard Pork Chops Served with Chakalaka and Roasted Veggies
Servings 2
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 2 tsp fennel seeds
- 1 Tbsp wholegrain mustard
- 1 Tbsp Hinds Spices Steak & Chops Spice
- 2 Tbsp olive oil
- 1 Juice of lemon
- 4 pork rib chops
- 4 sprigs of thyme
- 6 baby beetroots, halved
- 4 baby leeks, cut in half lengthways
- 10 baby potatoes, halved
- 200g cherry tomatoes
- 4 baby marrows, cut into quarters
- 2 Tbsp olive oil
- 2 Tbsp Hinds Spices Veggies, Roots & Beets Seasoning
- ½ cup
Rhodes Quality Chakalaka Mild & Spicy for serving
METHOD
- Preheat the oven to 180°C.
- Place the fennel seeds, mustard, Hinds Spices Steak & Chops Spice, olive oil and lemon juice into a bowl and whisk together. Add the chops and thyme and marinade for 30 minutes.
- Place the beet, baby leeks, baby potatoes, cherry tomatoes and marrows into a roasting dish, drizzle over olive oil and sprinkle with Hinds Spices Veggies, Roots & Beets Seasoning.
- Roast for 45 minutes until cooked.
- Braai the chops for 10 minutes over medium-heat coals, turning regularly. Serve the braaied chops with roasted beets and veg and Rhodes Quality Chakalaka Mild & Spicy as an accompaniment to the chops and veg.
