Pork Chops with lemon and herbs

This recipe can be used whatever the season, because these fresh, zesty chops may be cooked on a barbecue, griddle or in a frying pan, and at 1g carb per serving what a great LCHF dish. 

Ingredients - Serves 6

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

Method

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.

The recipe above is for six people but can be adapted to suit your requirements.

It's a really lovely taste, and can be served with a simple salad or fine green beans.

If eating this for an 'at home lunch' I may just be tempted to enjoy a glass of rose wine, or perhaps a glass of sparkling 'Pellegrino'.

All the best Jan