Cooking with Rena Lee

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.