Pork Chops with Orange and Fennel Stir Fry
2 large seedless oranges, supremed
3 T orange juice
2 t lemon juice
1/2 t sugar
1/2 t cornstarch
Olive oil
4 pork chops
Salt and pepper
Fennel seeds
Large fennel bulb, chopped thinly
Shallot, chopped
3 - 4 c fresh baby spinach or other dark green
Supreme the oranges and set them aside. Mix the juices through the cornstarch in a small bowl and set aside. Season the pork chops and fry in olive oil, being careful not to overcook. Remove them from the pan and set them aside. Quickly stir fry the fennel and shallots in the pan. Add the greens and wilt them, adding the reserved sauce.
Place the vegetable mixture on the plates, top with a chop and some orange slices.
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