ezRecipe-Zee: Cooking Recipe: How to make Pork Chops With Fennel

Pork Chops With Fennel

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:	96
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Pork, Copy Cat / Restaurant

Ingredients:

2     tablespoons   olive oil
4                   boneless pork chops - (6 oz ea)
                    Salt
                    Freshly-ground black pepper
2     tablespoons   herbes de Provence
2                   fennel bulbs
2                   red, yellow or orange bell peppers
                    cut into slices 1/4" thick
                    Juice of 2 oranges
1     tablespoon    chopped fresh flat-leaf parsley

Directions: one line for each direction. When saved the lines will be numbered.

In a deep skillet 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 degrees 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 skillet. 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 skillet and baste with the sauce. Garnish with the parsley. Serve immediately.
This recipe yields 4 servings.
Comments: Fennel lends a sweet, aniselike flavor to these pork chops. To prepare fennel for cooking, remove the green stems and leaves; if desired, reserve them to flavor or garnish other dishes. Discard the outer layer of the bulb if it is tough and cut away any discolored areas. Cut the bulb in half lengthwise and remove the base of the core if it is thick and solid. Gently separate the layers with your hands and rinse well, then slice the bulb as directed.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 96

Calories from Fat 61.2%

Total Fat

Cholesterol

0mg

Sodium

61mg

Carbohydrate

Dietary Fiber

Protein

Points 2

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com