Midweek Pork and Bok Choy

Pork and bok choy were both on special this week, so we bought them not knowing what we would cook. A quick search on Jamie Oliver’s site found a simple recipe for each – dinner was on the table in under half an hour. The fennel had a noticeable aniseed flavour which not all of us usually like, however we very much enjoyed it with the pork. The bok choy recipe was foolproof – we love bok choy, as we do red onion, garlic, basil and oregano so we were confident we would enjoy that.

Recipes (adapted from Jamie Oliver)
Serves 2


  • 2 pork chops
  • 1t fennel seeds
  • 1t salt
  • 1/2t of chili flakes
  • olive oil

Bok Choy

  • 3 bulbs of bok choy, washed and roughly chopped
  • 2-3 cloves garlic, finely sliced
  • 1 red onion, finely sliced
  • 1 handful of basil
  • 1 handful oregano
  • olive oil
  1. For the pork, in a mortar and pestle bash the fennel seeds, salt and chili flakes until no whole fennel seeds remain
  2. Drizzle the olive oil over both sides of the pork chops and rub the fennel salt into the pork
  3. Heat a griddle pan and cook the pork for 10 minutes, turning every 2 minutes, then let stand for a few minutes
  4. For the bok choy, in a large fry pan add the olive oil, garlic and onions, cook for ~3 minutes
  5. Add half the basil and oregano
  6. Add the bok choy and stir for ~2 minutes until the bok choy just starts to wilt
  7. Remove from the heat and add the remaining basil and oregano and season with salt and pepper
  8. Serve with the pork
  9. Enjoy!
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