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BBQ Peppered, Fennel and Mustard Havoc Farm Pork Chops

  • Cooking Method: Braising
  • Difficulty: Easy

4 X Havoc Farm pork loin chops
100grams Garden Herb mustard
10 grams New York Pepper
10ml Olive oil
One fennel bulb
1 x lemon

1. Preheat BBQ for best results, you can also use a pan and finish in oven at 180 degrees
2. Mix mustard and pepper together with a touch of olive oil
3. Once mixed, rub pork chops and evenly coat, place aside and let rest
4. Cut fennel into 4 or 6 depending on size, lightly oil and season with salt and pepper
5. Place onto hot BBQ and cook until just soft, add juice of lemon before serving
6. Place pork chops onto BBQ and cook for approximately 8 to 10 mins a side, depending on the size of the chop
7. Once cooked, it’s important to let rest
8. Serve with a side of the BBQ fennel bulb

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