Pan Cooked Pork with Fennel and Aniseed Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyCourse
MethodMain Ingredient
Interest Group


 Lean pork chops18 Ounce (4 Pieces, 4 1/2 Ounce Or 125 Gram Each)
 Brown rice2 Ounce, cooked (60 Gram Or 1/2 Cup)
 Orange rind1 Teaspoon, grated
 Spring onions4 , trimmed and finely chopped (Scallions)
 Aniseed1⁄2 Teaspoon
 Olive oil1 Tablespoon
 Fennel bulb1 , trimmed and thinly sliced
 Unsweetened orange juice16 Fluid Ounce (450 Milliliter Or 2 Cups)
 Cornstarch1 Tablespoon
 Pernod2 Tablespoon
 Fennel fronds4 (To Garnish)
 Cooked vegetables1 Cup (16 tbs) (To Serve)
 Salt To Taste
 Pepper To Taste


1. Trim away any excess fat from the pork chops. Using a small, sharp knife, make a slit in the centre of each chop to create a pocket.
2. Mix the rice, orange rind, spring onions (scallions), salt and pepper to taste and aniseed together in a bowl. Press the mixture into the pocket of each chop, then press gently to seal.
3. Heat the oil in a frying pan (skillet) and fry the pork chops on each side for 2-3 minutes until lightly browned.
4. Add the sliced fennel and orange juice to the pan, bring to the boil and simmer for 15-20 minutes until the meat is tender and cooked through. Remove the pork and fennel with a slotted spoon and transfer to a serving plate.
5. Blend the cornflour (cornstarch) and Pernod together in a small bowl. Add the cornflour (cornstarch) mixture to the pan and stir into the pan juices. Cook for 2-3 minutes, stirring, until the sauce thickens.
6. Pour the Pernod sauce over the pork chops, garnish with fennel fronds and serve with a selection of cooked vegetables.