Alive and Cooking

Cider Braised Pork and Fennel

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1 kg pork loin chops
2 fennel sliced
700 ml. dry cider
1 brown onion sliced
1 stick of celery chopped roughly
1 tsp. crushed garlic
2 green chillies, sliced
30g unsalted butter
200g French style lentils
Salt and pepper


1. In a hot pan seal the pork chops on both sides.

2. Place the sliced fennel on the bottom of an oven proof dish, then onion, celery and garlic. Place the sealed pork chops on top of veggies, then sprinkle with chillies. Pour over the cider, and roast at 250 degrees for 15-20 minutes

3. Lentils- add water to cover. Bring to the boil and simmer for 30 mins. Add butter, and fennel ferns

4. Take the pork out and wrap in foil to rest, pour the liquid from braise into the fry pan that you sealed the pork in, and bring to a boil and season (you can thicken if you like,)
Serve pork with braised veggies on a bed of lentils and drizzle with sauce.

Cider Braised Pork and Fennel