1

Place the pork chops on a large baking tray. Place the ground fennel in a small bowl and season with salt and pepper. Press the fennel mixture firmly on each side of the pork chops. Cover and set aside in the fridge until required.

2

Bring a large saucepan of salted water to the boil over high heat. Add the potatoes and apples, and cook, uncovered, for 15-20 minutes or until tender.

3

Meanwhile: heat oil in a small saucepan over low heat. Add the onions and garlic, and cook, uncovered, for 15 minutes or until the onion is soft. Remove from the heat. Use a slotted spoon to transfer the onion and garlic to a small, heatproof bowl. Cover and set aside. Reserve the oil.

4

Drain the potatoes and apples. Place in a food processor with the butter and process until mixture is smooth. Taste and season with salt and pepper. Return potato mixture to the saucepan, cover to keep warm, and set aside.

5

Heat 1 tbs of the reserved oil in a large frying pan over medium-high heat. Add half the chops and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Repeat with another 1 tbs of the oil and the remaining chops.

6

Mix the rocket and onion mixture together in a bowl. Use a whisk to whisk the vinegar and the remaining reserved oil in a small bowl.

7

To serve, spoon the potato and apple mash onto serving plates and top with the chops and onion mixture. Serve with the rocket mixture and drizzle with the dressing.