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Pork chops with Fennel and Sage

Pork chops with Fennel and Sage

A pork chop recipe that recalls the scents of the Greek Isles.


  • 4 pork chops, about ¾-inch thick
  • 2 tsp sage
  • 1 tsp fennel seed
  • Salt and pepper to taste
  • 1 Tbsp coconut oil or clarified butter
  • 1 orange
  • 4 cloves garlic, chopped


  1. 1

    Pat dry lamb chops with a paper towel. Sprinkle sage and fennel evenly on lamb. Tap gently with your hands so they stick well; salt and pepper.

  2. 2

    Heat a large pan over medium. Add oil, then the lamb. Cook one side until it begins to change color, about 6-7 minutes. Turn over.

  3. 3

    Peel orange zest in large pieces and place, with the garlic, between the pieces of meat. Cook another 4-6 minutes until pork is cooked to your taste. Remove chops to a plate and squeeze on some orange juice.

A variation of the Pan-fried Provençal Lamb from The Spice Trekkers Cook at Home