Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hour



Ingredients for the pork chops

  • 2 Eskort pork chops
  • 15 ml soy sauce
  • olive oil
  • salt and freshly ground black pepper
  • 4 – 6 small fresh sage leaves

Ingredients for the Parisienne butter

  • 250 g soft unsalted butter
  • 10 g chives, finely chopped
  • 30 ml capers, finely chopped
  • 10 g flat leaf parsley, finely chopped
  • 1 shallot, finely chopped
  • zest of 1 lemon, finely grated
  • 4 fresh thyme sprigs, leaves stripped of stems
  • 5 ml coarse salt

Ingredients to finish the dish

  • 2 baby fennel bulbs
  • 125 ml chicken stock
  • 50 g (55 ml) butter
  • salt and freshly ground black pepper
  • fresh figs

Method for the pork chops

  • Score the outer layer of fat on the pork chops, as this will prevent the chops from curling up when you cook them.
  • Place the pork chops in a bowl, and lightly brush each side with a thin layer of soy sauce.
  • Let the chops marinate for 30 minutes.
  • Heat a saucepan over medium-to-high heat and add a little olive oil.
  • Fry the chops on both sides until just cooked.
  • Season with salt and pepper. Keep to one side.

Method for the Parisienne butter

  • Place the butter in a mixing bowl. Add the chives, capers, parsley, shallot, lemon zest and thyme. Mix well and season with salt.
  • Spoon the butter onto baking paper, roll into a cylinder, and place in the fridge until hardened.

Method to finish the dish

  • Place the fennel in a saucepan. Add the chicken stock and butter. Season with salt and pepper. Place on the heat and bring to a simmer. Let it simmer, uncovered, until the fennel starts to caramelise.
  • Heat the grill of the oven and place the pork chops in an oven dish.
  • Slice the butter into 2 cm slices. Keep the rest of the butter in the freezer for future use.
  • Place the pork chops under the grill until the butter has melted.
  • Serve with fresh figs and fennel.