Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Jun 8, 2020 2 min read

Smoothered Pork Chop

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I love a pork chop, they’re a much underrated cut of meat. There were a pair of them in our meatbox this month and I couldn’t resist. Next time I’ll airfry them and cook the sauce at the same time so that I get the properly crispy fat without risking drying them out.

You will need

  • 2 pork chops, with fat, snipped though
  • A medium white onion, sliced
  • A tablespoon of vegetable oil
  • A tablespoon of plain flour
  • A teaspoon of fennel seeds
  • A teaspoon of black pepper
  • A tablespoon of cream
  • 200ml of stock (I used the liquid stock concentrate)


  • Pop the chops and half the flour in a bag, shake to coat and flatten them out a bit with a rolling pin
  • Put the pan on a reasonable heat, add the oil and the chops. Cook until the meat it cooked though. Crisp the fat if you can
  • Pop the chops to one side and cook the onion down in the fat until golden but not crispy (10 minutes or so)
  • Crunch the fennel and black pepper and add to the pan, sizzle for a few minutes
  • Add the rest of the flour and cook out
  • Add the stock and stir vigorously until it starts to thicken
  • Add the cream and chops, reduce the heat right down and bubble together for a few minutes. Try to not let it split like I did.

Serve with a starch and a green veg. I went for nutty brown rice and peas, because they’re so easily eaten with a spoon :D


The pork is juicy and the fat has that unctuous gel texture. The pepper and the aniseed of the fennel come though without over powering.

Pork  chop and onions cooking in the pan Onions and herbs Before the cream DAMN IT IT SPLIT GET IN MY FACE