Category :
Serves : 4
Preparation time : 5 minutes
Cooking time : 20 minutes
This dish is perfect for barbecues and goes well with Fennel and Orange Salad.
Ingredients
Coriander seeds, whole, 1 teaspoon(s)
Fennel seeds, 2 teaspoon(s)
Ground cumin, 1 teaspoon(s)
Black pepper, ground, 1 pinch(s), freshly ground
Orange peel, any type, 60 g, rind of 2 oranges, grated
Pork loin chop, extra lean, raw, 800 g, 4 x 200g chops, trimmed
Cooking instructions
Using a mortar and pestle crush the coriander, fennel and cumin seeds. If you prefer, use the same quantities of ground seeds.
Mix the spices and orange rind. Roll the edges of the pork chops in the spice mix to coat evenly. Cook under a hot grill for 5–7 minutes on either side until golden brown.
Rest in a warm place for 5 minutes, loosely covered with foil, before serving.
| Nutrition Details |
| Energy | 223.7 cal
937.2 kJ |
| Total Fat | 3.7g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 134.5mg |
| Total Carbohydrates | 3.3g |
| - Dietary Fibre | - |
| - Sugars | 0.6g |
| Protein | 44.9g |