6 big pork loin chops
3 garlic cloves, crushed
small handful flat-leaf parsley, chopped
½ tsp fennel seeds, roughly chopped
zest and juice 1 lemon, plus 1 lemon, quartered
3 tbsp olive oil
6 bay leaves
1. Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
2. Heat a barbecue, frying or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.