Pork Chops With Fennel
This flavorful pork chop dish features a beautiful medley of tender meat, fragrant herbes de Provence, and vibrant fennel and bell peppers cooked in a zesty orange juice reduction. A succulent main course that is sure to impress your guests with its aromatic and colorful presentation.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 4 boneless pork chops, each 6 oz.
- Salt and freshly ground pepper, to taste
- 2 Tbs. herbes de Provence
- 2 fennel bulbs, sliced 1⁄4 inch thick
- 2 red, yellow or orange bell peppers, seeded and
- cut into slices 1⁄4 inch thick
- Juice of 2 oranges
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a deep fry pan over medium-high heat, warm the olive oil. Season the pork chops on both sides with salt and pepper and sprinkle with the herbes de Provence, pressing the herbs into the meat. Cook the chops until browned underneath and an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium, about 8 minutes per side. Transfer to a platter and cover loosely with aluminum foil.
- Reduce the heat to medium and add the fennel and bell peppers to the pan. Cook, stirring occasionally, until soft, about 5 minutes. Add the orange juice, increase the heat to high and cook until the liquid is reduced by half, 3 to 4 minutes. Season with salt and pepper.
- Return the chops to the pan and baste with the sauce. Garnish with the parsley. Serve immediately.
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