Grind rosemary, fennel seeds, and salt in a mortar and pestle until it becomes a rough powder.
Rub the rosemary mix over the tomahawk pork chops. Marinate for at least 1 hour.
Unless you have a super-sized pan you will need to brown your pork chops one at a time before adding them back to the pan for the final stages of cooking.
This will ensure that they brown and don't "stew" due to overcrowding of the frypan.
Remove tomahawk pork chops from the fridge 10 minutes before you plan to start cooking.
Place a large heavy-based fry pan on the stove on medium heat. Add ½ tablespoon of oil and one tomahawk pork chop.
Fry the chop for 4-5 minutes until golden brown, then flip the chop over and repeat with the other side.
Remove chop from the pan and set aside on a plate. Repeat the process with the second chop.
Once the second chop has browned both sides add reserved chop to the pan.
Add orange juice and orange zest to the pan. Simmer for a minute, making sure to loosen any brown bits (fond) from the bottom of the pan to incorporate with the juice and zest.
Add garlic and simmer for a couple of more minutes until the juice starts to reduce.
Add butter and simmer for a couple of more minutes.
Place pork on a serving plate and cover with the pan juices.
Serve with garden salad and crusty bread to mop up the juices.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)