Sweet-and-Sour Pork Chops with Pickled Fennel

Serves 4

by Eugenia Bone
from Fine Cooking
Issue 109
Last Edit Date: 1/5/2011 9:44:15 AM

Here, pickled fennel brightens up a simple weeknight pork chop supper. You'll need to prepare the fennel and refrigerate for three days before using. The tangy flavor boost is completely worth it, so plan ahead.

more about:

1 cup freshly squeezed orange juice; more as needed
2 Tbs. packed dark brown sugar
4 (1-inch-thick) bone-in pork chops (about 2 lb.)
Kosher salt and freshly ground black pepper
1 Tbs. olive oil
1 pint Pickled Fennel with Mustard and Peppercorns

In a small bowl, mix the orange juice and sugar until dissolved.

Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the chops on both sides, about 5 minutes total. Transfer to a plate.

Add the orange juice mixture to the skillet, lower the heat to medium, and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the chops and their juice, turn to coat with the sauce, and cook, basting occasionally, until nearly done (they’ll feel firm when poked with a finger), about 4 minutes. If the sauce evaporates, add a bit more orange juice.

With tongs, pull the pickled fennel from the jar and add it to the pan, leaving the liquid behind. Cook until the pork reaches 145°F. Serve immediately.

Serving Suggestions

Sautéed Spinach with Shallots or Sautéed Swiss Chard makes the perfect side for this dish.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 35; Fat Calories (kcal): 310; Saturated Fat (g): 12; Protein (g): 29; Monounsaturated Fat (g): 16; Carbohydrates (g): 18; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 105; Fiber (g): 1;

Photo: Scott Phillips

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by nama69, 1/16/2011I liked this easy dish very much..the pickled fennel is wonderful, and I quickly doubled the recipe for it...it is wonderful inside pannini also