Wednesday, February 18, 2009

Pork chops with orange and fennel stir fry

Oh. My. Gosh. These are the tastiest pork chops you've ever had, as long as you don't overcook them. I highly recommend using a meat thermometer so as not to go overboard.

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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