Pork with Fennel and Aniseed


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!

Serves 4


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.


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