Who said spice rubs are just for the BBQ in the summer? This really easy recipe, inspired by Delicious Magazine, makes a great weeknight dinner any time of the year. We’ve used our Warm Ginger Rub but feel free to switch in your own favourite spice rub instead!
Ingredients (serves 2)
2 tbsp olive oil
1 medium onion, cut into wedges
1 fennel bulb, cut into wedges
Pinch of 5 spice powder
2 pork chops
4 tsp Case for Cooking Warm Ginger Rub
Peas and chips or mash to serve
Instructions
- Heat half the oil in a large, non-stick frying pan. Fry the onion and fennel wedges for 5-6 minutes over a medium-high heat, until they start to soften and turn golden brown.
- Add the five spice powder. Stir-fry for a further minute, coating the onions and fennel with the spice. Remove from the pan and set aside.
- Put 1 tsp of warm ginger rub onto each side of the pork chops and rub in until absorbed. Heat the remaining oil on a high heat and fry the chops for 3 minutes on each side. Add the onions and fennel back to the pan with a splash of water. Take care as the pan will spit.
- Cook for one minute to warm the onions and fennel back through. Check the pork is cooked to your liking (thicker chops will take slightly longer) and you’re ready to serve.