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Pan Cooked Pork With Fennel And Aniseed

Diet.Chef's picture
Ingredients
  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)
  Aniseed 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
  Fennel bulb 1 , trimmed and thinly sliced
  Unsweetened orange juice 16 Fluid Ounce (450 Milliliter Or 2 Cups)
  Cornstarch 1 Tablespoon
  Pernod 2 Tablespoon
  Fennel fronds 4 (To Garnish)
  Cooked vegetables 1 Cup (16 tbs) (To Serve)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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