1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
2 teaspoons salt
3 cloves garlic, smashed with skin on
2 Indian River Natural Oranges, zested and juiced
2 sprigs rosemary, leaves only, plus one extra sprig, whole
4 thick mid-loin pork chops (about 350 grams each), skin removed, then scored along the fat at 2cm intervals
½ tablespoon olive oil
50 grams butter

In a mortar and pestle, grind the fennel, pepper, salt, garlic, orange zest and rosemary into a rough powder. Rub over the pork and leave to marinate for at least 1 hour.

Place a really large, heavy pan over high heat for 2 minutes. Fry the rosemary sprig to crisp slightly, then remove and set aside. Rub pork chops with olive oil and place in the pan. Cook for 3 minutes on the first side then flip and season with salt. Cook for a further 3 minutes on the second side then rest on a plate. Add the orange juice to the pan and bring to the boil. At the last minute, stir through the butter. Briefly replace the pork chops in the pan and swirl them in the sauce. Remove pork chops and place on a plate. Simmer the sauce, scrape the pan and pour the juices over the chops to serve, dropping the fried rosemary on top.