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  • Curry-Ginger Pork Chops with Balsamic Fennel

    2 votes
    Curry-Ginger Pork Chops with Balsamic Fennel
    Prep: 15 min Cook: 20 min Servings: 5
    by Catherine Pappas
    920 recipes
    >
    Adapted From: Weight Watcher Annual Recipes for 2008. This is a great way to serve a pork chop! Enjoy with Love, Catherine

    Ingredients

    • ½ cup apricot preserves
    • 4 tablespoons curry powder
    • 4 tablespoons grated peeled fresh ginger
    • 1 tablespoon olive oil
    • ½ tsp black pepper
    • 6 pork chops
    • 2 bulbs of fresh fennel – sliced
    • Balsamic vinegar – for drizzling

    Directions

    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.
    2. 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.
    3. 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.

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