Pork Chops with Fennel
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Serves 4.
Ingredients
- 2 Tbs. olive oil
- 4 boneless pork chops, each 6 oz.
- Salt and freshly ground pepper, to taste
- 2 Tbs. herbes de Provence
- 2 fennel bulbs, sliced 1⁄4 inch thick
- 2 red, yellow or orange bell peppers, seeded andcut into slices 1⁄4 inch thick
- Juice of 2 oranges
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
In a deep fry pan over medium-high heat, warm the olive oil. Season the pork chops on both sides with salt and pepper and sprinkle with the herbes de Provence, pressing the herbs into the meat. Cook the chops until browned underneath and an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium, about 8 minutes per side. Transfer to a platter and cover loosely with aluminum foil.Reduce the heat to medium and add the fennel and bell peppers to the pan. Cook, stirring occasionally, until soft, about 5 minutes. Add the orange juice, increase the heat to high and cook until the liquid is reduced by half, 3 to 4 minutes. Season with salt and pepper.
Return the chops to the pan and baste with the sauce. Garnish with the parsley. Serve immediately.
Rated 5 out of
5
by
anneline from
Perfect for weeknight dinner
Easy, and a great way to keep pork juicy. Fennel adds a great flavor
Date published: 2013-12-22