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Season the pork chops with salt and pepper, and coat well with fennel seed and garlic. Brush chops with olive oil.
Heat a grill pan over medium-high heat.
Grill pork chops 4 or 5 minutes per side.
Cook until centre is still pinkish, about 4 or 5 more minutes depending on thickness of chops.
Serve with sautéed mushrooms and grilled vegetables.
Heat the oil and butter in a skillet over medium heat until butter becomes foamy.
Add all the mushrooms and garlic. Season with salt and stir with a wooden spoon until mushrooms start to sweat, about 2 or 3 minutes.
Increase heat to medium-high and continue sautéeing about 5 minutes. When the liquid evaporates and the mushrooms start to brown, stir quickly to help them brown well; continue cooking 2 to 4 minutes.
Turn off the heat and mix mushrooms with parsley and lemon juice, season with salt and pepper to taste, if you like.
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