Curry-Ginger Pork Chops with Balsamic Fennel

By ladygourmet

Adapted From: Weight Watcher Annual Recipes for 2008.

This is a great way to serve a pork chop!

Enjoy with Love,

Catherine

Ingredients

• 1/2 cup apricot preserves
• 4 tablespoons curry powder
• 4 tablespoons grated peeled fresh ginger
• 1 tablespoon olive oil
• 1/2 tsp black pepper
• 6 pork chops
• 2 bulbs of fresh fennel – sliced
• Balsamic vinegar – for drizzling

Preparation

Step 1

Combine the first five ingredients in a bowl and mix well. Spread this mixture over the pork chops, cover and place in the refrigerator for at least one hour.

Heat a large frying pan with a drizzle of olive oil. Place the pork chops in and turn only once. This takes a few minutes on each side, depending on the thickness of the pork chop.

When the pork chops are done drizzle some balsamic vinegar in the pan to de-caramelize the pan and place the fennel for few minutes. Do not over cook the fennel, it should be crunchy. Top the fennel over the pork chops.