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.
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.
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.