Ready In:

about 40 minutes

Good For:


Baked Pork Chops with Fennel, Cucumber & Watermelon Salad

  • 4 thick cut boneless pork chops

  • 1 tsp garlic granules

  • 1 tsp fennel powder

  • Salt & pepper

  • Drizzle of olive oil


  • 1 c watermelon, cubed

  • 1 bulb fennel, thinly sliced

  • Hand full of fennel fronds, roughly chopped

  • 1 English cucumber, sliced into rounds

  • 5 fresh basil leaves, chiffonade

  • Drizzle of olive oil

  • Drizzle of fruit vinegar (I used pear anise and it was awesome! – apple cider vinegar is a great alternative)

  • 2 c salad greens

  • Pea sprouts to garnish, (optional)

Step by Step Instructions

Step 1

Set oven to 350°.

Place pork into a large bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic and fennel powder. Toss well or massage with your hands until the pork is well coated then place the pork chops on to a parchment lined baking sheet and pop them into the oven until they are cooked through and golden brown around the edges – about 30 minutes, depending on the thickness of the chops.

Step 2

While the chops are in the oven prepare your salad. Place all salad ingredients (except the salad greens) into a large bowl. Drizzle with olive oil and fruit vinegar and sprinkle with a little salt and pepper. Mix well then set aside until the chops are done.

Step 3

When the chops are done place one chop on each of 4 plates. Make a small bed of salad greens beside each chop the share the cucumber watermelon salad over the salad greens. Garnish the salad with a few pea sprouts, then sit down and enjoy this delightful, quick, and delicious dinner!

Did You Make This??? Please hit the love button (on the left!) and also let us know how it turned out!


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