Pan Cooked Pork with Fennel and Aniseed
|Lean pork chops||18 Ounce (4 Pieces, 4 1/2 Ounce Or 125 Gram Each)|
|Brown rice||2 Ounce, cooked (60 Gram Or 1/2 Cup)|
|Orange rind||1 Teaspoon, grated|
|Spring onions||4 , trimmed and finely chopped (Scallions)|
|Olive oil||1 Tablespoon|
|Fennel bulb||1 , trimmed and thinly sliced|
|Unsweetened orange juice||16 Fluid Ounce (450 Milliliter Or 2 Cups)|
|Fennel fronds||4 (To Garnish)|
|Cooked vegetables||1 Cup (16 tbs) (To Serve)|
1. Trim away any excess fat from the pork chops. Using a small, sharp knife, make a slit in the centre of each chop to create a pocket.
2. Mix the rice, orange rind, spring onions (scallions), salt and pepper to taste and aniseed together in a bowl. Press the mixture into the pocket of each chop, then press gently to seal.
3. Heat the oil in a frying pan (skillet) and fry the pork chops on each side for 2-3 minutes until lightly browned.
4. Add the sliced fennel and orange juice to the pan, bring to the boil and simmer for 15-20 minutes until the meat is tender and cooked through. Remove the pork and fennel with a slotted spoon and transfer to a serving plate.
5. Blend the cornflour (cornstarch) and Pernod together in a small bowl. Add the cornflour (cornstarch) mixture to the pan and stir into the pan juices. Cook for 2-3 minutes, stirring, until the sauce thickens.
6. Pour the Pernod sauce over the pork chops, garnish with fennel fronds and serve with a selection of cooked vegetables.