Pork Chops with Cherry Chutney

Ingredients:

1 fennel bulb
1 onion
1 knob unsalted butter
Olive oil
1/2 teaspoon fennel seeds
1 star anise
400g cherries
2 tablespoons balsamic vinegar
250ml red wine
4 higher-welfare pork chops

Method:

1. For the chutney, trim and roughly chop the fennel, then peel and slice the onion.

2. Add the butter and a lug of oil to a pan on a medium heat. Throw in the fennel, fennel seeds, onion and star anise. Cook until the vegetables have softened but not browned. Meanwhile, destone the cherries.

3. Add the cherries and vinegar, and cook for 30 seconds or so, stirring to combine. Add the wine and bring to the boil. Cook to reduce the wine, stirring, until it has attained a chutney-like consistency.

4. Season with a pinch of sea salt and black pepper. Remove the star anise before serving.

5. Meanwhile, put a frying pan on a high heat. Season the chops and brush them with oil. Fry for three to four minutes on each side, or until done. Serve with the cherry chutney.

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