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.
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.
Sautéed Spinach with Shallots or Sautéed Swiss Chard makes the perfect side for this dish.
nutrition information (per serving):
35, Fat Calories
310, Saturated Fat
29, Monounsaturated Fat
18, Polyunsaturated Fat
Photo: Scott Phillips