AT A GLANCE
Lamb cutlets or chops can make a fine substitute for the pork chops.
|01||Pound herbs, garlic and ½ tsp sea salt to a paste with a mortar and pestle, then stir in oil and half the lemon juice. Rub half the paste over pork (reserve remainder) and stand at room temperature to marinate (10 minutes).|
|02||Place zucchini and fennel in a bowl of iced water and stand to crisp (5 minutes). Drain well and combine in a dry bowl with parsley, mint, pecorino and fennel fronds, and refrigerate until required. Combine olive oil, remaining lemon juice and garlic in a jar and season to taste, shake to mix, drizzle dressing over zucchini mixture and toss lightly to combine.|
|03||Heat a large frying pan over medium-high heat, add pork cutlets and cook, turning occasionally, until browned and just cooked through (6-8 minutes). Set aside to rest for 5 minutes, then serve drizzled with reserved herb mixture and zucchini, fennel and mint salad.|