Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar
Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium–high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.