Step 1

Heat half the oil in a frying pan and fry the spring onions and fennel wedges for 5-6 minutes over a medium-high heat until they begin to soften and turn golden.

Step 2

Add the fennel seeds and five-spice. Cook for 1 minute more, tossing to coat the onions and fennel. Remove from the pan and set aside.

Step 3

Season the pork chops with salt and pepper. Increase the heat and fry the chops in the pan for 2-3 minutes on each side until lovely and golden and nearly cooked through.

Step 4

Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute to heat through, then serve garnished with the fennel fronds.