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4
Easy
By Keith Floyd
Published 1986
Grind masses of pepper over the chops and butter them both sides. Grill for 10-12 minutes, turning a couple of times and basting with butter.
Just before the chops are cooked, sprinkle the fennel seeds over them and let some fall into the fire - this will heighten the aromatic effect of the fennel. Simple but very delicious. Accompany with a salad of thinly sliced raw fennel bulbs seaso
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