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Sweet-and-Sour Pork Chops with Pickled Fennel

Scott Phillips

Servings: 4

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. 


  • 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 

Nutritional Information

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


  • 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.


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Reviews (1 review)

  • nama69 | 01/16/2011

    I 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

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