PORK CHOPS WITH FENNEL

By akselden

Ingredients

• 2 T. olive oil
• 4 boneless pork chops, each 6 oz.
• Salt and freshly ground pepper
• 2 T. herbes de Provence
• 2 fennel bulbs, sliced 1/4" thick
• 2 red, yellow or orange bell peppers, seeded and cut into slices 1/4" thick
• Juice of 2 oranges
• 1 T. chopped fresh parsley

Preparation

Step 1

1. In a deep skillet over medium-high
heat, warm oil. Season pork chops on both sides with salt and pepper; sprinkle with herbes de Provence,
pressing herbs into meat. Cook chops until browned underneath and an instant-read thermometer inserted into thickest part registers 140°F for medium, about 8 minutes per side. Transfer to a platter; cover loosely with foil.

2. Reduce heat to medium; add fennel and bell peppers to skillet. Cook, stirring occasionally, until soft, about 5 minutes. Add orange juice, increase heat to high and cook until liquid is reduced by half, 3-4 minutes. Season with salt and pepper.

3. Return chops to skillet; baste with sauce. Garnish with parsley.