Pan-Cooked Pork & Fennel |
Yield:4
|
INGREDIENTS: |
| 4 |
lean pork chops, 4 1/2 oz each |
|
| 1/3 cup |
brown rice, cooked |
|
| 1 tsp |
orange rind, grated |
|
| 4 |
scallions, trimmed and finely chopped |
|
| 1/2 tsp |
aniseed |
|
| 1 tbsp |
olive oil |
|
| 1 |
fennel bulb, trimmed and thinly sliced |
|
| 2 cups |
unsweetened orange juice |
|
| 1 tbsp |
cornstarch |
|
| 2 tbsp |
Pernod |
|
|
salt and pepper |
|
|
fennel fronds, to garnish |
|
|
cooked vegetables, to serve |
|
|
| DIRECTIONS: |
- Trim away any excess fat from the pork chops. Using a small, sharp knife, make a slit in the center of each chop to create a pocket.
- Mix the cooked rice, orange rind, scallions, salt and pepper to taste, and aniseed together in a bowl. Press the mixture into the pocket of each pork chop, then press gently to seal together.
- Heat the oil in a skillet and fry the pork chops on each side for 2-3 minutes, until golden.
- Add the sliced fennel and orange juice to the skillet, bring to a boil, and simmer for 15-20 minutes or until the meat is tender and cooked through. Remove the pork and fennel with a slotted spoon and transfer to a warm serving plate.
- Blend the cornstarch and Pernod together in a small bowl. Add the cornstarch mixture to the pan and stir into the pan juices. Cook for 2-3 minutes, stirring, until the sauce thickens.
- Pour the Pernod sauce over the pork chops, garnish with fennel fronds, and serve with a selection of cooked vegetables, if you wish.
|
www.CookingWithRenaLee.com |
|
Print
|
Close
|
|
