For ➍pork chops*
1 fennel
1 brown onion
some olives
olive oil
Cut the faces off of the olives. Dice the fennel and onion.
Heat a frypan to medium-low. Chuck in the fennel, onion and about 10 cl of oil. Slowly raise the heat to soften the ingredients. Lower to a simmer and add olives, a few pinches of salt and another 10 cl of oil. In the meantime grill (or pan sear) your pork*.
Serve pork* with the sauce on top.
*Firm fish, grilled on the skin will do as well.
