Fresh fennel has a slight
taste of licorice and when cooked the becomes lighter and gives
this dish its unique flavor. Serve with baked potato and brussell
sprouts.
Pork Chops
with Apricots and Fennel
- 4 pork loin chops, 1 1/4-inch
thick
1/3 cup dried apricot halves (2 1/2 ounces)
1 teaspoon vegetable oil
1/3 cup sliced green onion
1/2 teaspoon fennel seed, crushed
2/3 cup chicken broth
1 teaspoon cornstarch
1 teaspoon brown sugar
1 tablespoon water
- Cut apricot halves in
2 to 3 pieces, forming small strips. Set aside.
- In skillet cook pork chops
in oil over medium-high heat 2 minutes per side to brown. Reduce
heat; add apricots, green onion, fennel seed, and chicken broth.
Cover tightly and cook 10 minutes. Remove meat from skillet;
keep warm.
- Combine cornstarch, brown
sugar and water. Stir into skillet mixture. Cook and stir until
thickened and bubbly. Cook 1 minute more.
- Serve apricot sauce with
chops.
Serves 4.
Nutrition Facts
Calories 192 calories
Protein 24 grams
Fat 7 grams
Sodium 185 milligrams
Cholesterol 58 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
