Pork Chops with Apricots and Fennel
Fennel has a slight taste of licorice and gives this dish its unique flavor. Serve with baked potato and Brussels sprouts.
4 pork loin chops, 1 1/4-inch thick
1/3 cup dried apricot halves (2 1/2 ounces)
1 teaspoon vegetable oil
1/3 cup sliced green onion
1/2 teaspoon fennel seed, crushed
2/3 cup chicken broth
1 teaspoon cornstarch
1 teaspoon brown sugar
1 tablespoon water
- Cut apricot halves in 2 to 3 pieces, forming small strips. Set aside.
- In skillet cook pork chops in oil over medium-high heat 2 minutes per side to brown. Reduce heat; add apricots, green onion, fennel seed, and chicken broth. Cover tightly and cook 10 minutes. Remove meat from skillet; keep warm.
- Combine cornstarch, brown sugar and water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Cook 1 minute more.
- Serve apricot sauce with chops.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.