Pork Chops with Fennel and Juniper - serves 4

1/2 fennel bulb
1 tbsp juniper berries, crushed
2 tbsp olive oil
Finely grated rind and juice of 1 orange
4 porkchops, each about 5 1/2 ounces

Using a sharp knife, chop the fennel bulb, discarding all the green parts. grind the juniper berries in a mortar with a pestle. Mix the crushed juniper berries with the fennel flesh, olive oil, and orange rind.
Using a sharp knife, score a few cuts all over each chop.
Place the porkchops in a single layer in a roasting pan or an ovenproof dish. Spoon the fennel and juniper mixture over the porkchops.
Carefully pour the orange juice over the top of each porkchops, cover, and marinate in the refrigerator for about 2 hours. drain the porkchops and cook under a preheated broiler, for 10-15 minutes, depending on the thickness of the meat, until the pork is tender and cooked through, turning occasionally.
Transfer the porkchps to serving plates and serve with a crisp, fresh salad and plenty of fresh bread to mop up the cooking juice.
Fresh bread and a crisp salad, to serve.