• Prep Time: 20 minutes Cook Time: 15 minutes

• Serves: 2

Ingredients

• 1 Granny Smith apple, peeled and roughly chopped
• 2 cloves
• ¼ nob nutmeg, grated
• 2 baby fennel, whole
• 2 free-range pork chops, roughly 200g each
• 100ml extra virgin olive oil
• 50g flat leaf parsley, finely chopped
• zest of 1 lemon
• 1 garlic clove (optional), finely grated
• sea salt
• freshly ground black pepper
• 100g watercress

Method

1. Preheat the oven to 200°C.
2. Put the chopped apple in a roasting dish, add the cloves, nutmeg, fennel, and a dash of olive oil. Season then roast for 10 minutes.
3. Transfer the warm roasted apple to a food blender. Add a little water and blend to a smooth puree. Set aside along with the fennel.
4. Turn on the oven grill. Season the pork chops. 
5. Grill for 10 minutes, checking occasionally.
6. Meanwhile make the gremolata by mixing together the olive oil, chopped parsley, lemon zest, garlic, salt and pepper.
7. Once the pork is cooked, in a separate bowl toss the watercress and fennel together. Serve the chops with dollops of fresh gremolata and apple puree.