Ingredients
- 2 x 300g pork chops, on the bone
- 1 jar duck fat (I use Silverhill, 180g)
- A large sprig of thyme
- 1 bay leaf
- 1 lemon
- 1 stick of cinnamon
- 2 cloves
- Salt and black pepper
- 1 large bulb of garlic
- 1 head of fennel
- A splash of red wine vinegar
- 2 tbsp olive oil
1 Set the oven to 140 degrees.
2 Put the chops into a small deep roasting tray then add the duck fat, thyme, bay leaf, lemon peel, cinnamon, cloves, plenty of salt and pepper.
3 Carefully cut the bulb of garlic in half through the centre, then place cut side down on the bottom of the tray.
4 Cover tightly with foil and cook in the oven for two hours. The pork should be completely tender (this can be done a day or two in advance, if you wish, the pork will taste even better after a time in the fridge).
5 Meanwhile, trim and shred the fennel, a mandolin is perfect for this. Chop any fronds and mix with the fennel then add the red wine vinegar, olive oil, and season with salt and pepper.
6 To finish the dish, remove the pork from the fat and scrape any excess from the chop and put it on a plate.
7 Carefully lift out the garlic and remove the fat from it also.
8 Cut the lemon in half and you are ready to cook.
9 Heat a large frying pan. Add the chops cook for five minutes until they are brown and crisp in places.
10 Turn the chops over and drain any excess fat from the pan.
11 Add the garlic and lemon, cut side down, and continue to cook for another five minutes.
12 Drain the chops on some kitchen paper and serve with the caramelised garlic, lemon and fennel salad.
