Pepper, fennel and mustard pork chops

Serves 4

4 pork chops

100g mustard

10g New York pepper 10ml olive oil

1 fennel bulb

1 lemon

Method

Mix mustard and pepper together with a touch of olive oil.

Once mixed, rub pork chops and evenly coat, place aside and let rest.

Cut fennel into 4 or 6 (depending on size), lightly oil and season with salt and pepper.

Place on hot barbecue and cook until just soft. Add juice of lemon before serving.

Place pork chops on barbecue and cook for about 8 to 10 minutes each side, depending on size of the chop.

Once cooked, it’s important to let the meat rest.

Serve with a side of the barbecue fennel bulb.

Note: Preheat the barbecue for best results (you can also use a pan and finish in the oven at 180degC).