Pork with Fennel and Aniseed recipe, is lean pork chops, stuffed with aniseed and orange filling, and are pan-cooked with fennel in a sweet sauce. Ted and I have never cooked with or ate fennel that we are aware of until tonight. I cleaned and sliced the fennel bulb and realized is smelled like licorice, I will say “I am not a fan of licorice”. In this recipe the other ingredients really blended so well it had no taste of licorice at all. It was delicious and Ted actually said ” It’s a hit” so it was a great new experience in food for us. Very light and citrus meal!
4 4 ounce pork chops lean and trimmed
1/3 cup cooked brown rice
1 tsp orange peel, grated
4 scallions, chopped finely
1/2 tsp aniseed
1 Tlbs olive oil
1 Fennel bulb, sliced thinly
2 cups unsweetened orange juice
1 Tlbs cornstarch
2 Tlbs white wine
Salt and Pepper to taste.
fennel fronds, to garnish
Using a small sharp knife, make a slit in the center of each pork chop to create a pocket.
Mix the rice, orange peel, scallions, and aniseed together in a bowl. Season with salt and pepper to taste.
Spoon the rice mixture into the pocket of each pork chop, then press gently to seal.
Heat the oil in a skillet and cook the pork chops on each side for 3 to 4 minutes, until lightly browned.
Add the fennel and orange juice to the pan, then bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the meat is tender and cooked through. Remove the pork and fennel with a draining spoon and transfer to a serving plate.
Blend the cornstarch and wine together in a small bowl. Add the cornstarch mixture to the pan and stir with the pan juices. Cook for 2 to 3 minutes until sauce is thickened.
Pour the sauce over the pork chops, garnish with fennel fronds and serve.
298 calories, 30 g protein, 10 g sugar, 18 g carbohydrate, 10 g fat.