Tuesday, April 12, 2011
Pork Chops with Fennel Salad minus the fennel salad pic
Hello everyone. I served this dish with a red cabbage salad instead. My daughter liked the honey and orange dressing I was too chicken to try it...lol. The pork chops were good and so was the salad even though it wasn't the fennel. Thanks for reading and looking. God Bless.
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Pork Chops with Fennel Salad looks delicious. I hope i could try this out one of these days. The honey seems great (for kids though, as we adults have some parameters to abide by to keep ourselves healthy). I wonder how long it would take to prepare this...Nonetheless, I have a painting blog. If you aren't doing anything you could drop by anytime. Thanks!
ReplyDeleteThanks. I will have to stop by.
ReplyDeleteHere is the recipe.
4 1/2 inch thick pork loin chops
2 Tbsp. olive oil
2 oranges
12 oz. young green beans, trimmed
1 Tbsp. honey
1 red pear or apple, cored and thinly sliced
1/2 fennel bulb, cored and thinly sliced
1. Sprinkle chops lightly with salt and pepper. In 12 inch skillet heat 1 Tbsp oil. Add chops; cook 6 minutes. Turn chops over and squeeze juice from 1/2 of one of the oranges over chops. Cook 6 to 8 minutes more until just pink in the center.
2. Meanwhile, in another skillet place green beanswith enough water to cover. Bring to a boiling; reduce heat and simmer; covered, 8 minutes or until tender and drain.
3.For fennel salad, juice remaining 1/2 orange in bowl. Stir in honey, remaining olive oil, 1/4 tsp. salt and pepper. Peel and slice remaining orange. Add orange and pear (apple) and fennel wo the orange juice honey mixture.
4.Place chops on serving plates with beans; spoon any pan juices over beans. Add fennel salad and top with fennel fronds.
If you make this I would love to see a picture.
Thank you for reading. God Bless.