Pan Cooked Pork with Fennel and Aniseed Recipe
Ingredients
| 4 lean pork chops, 125 g/ 4 1/2 oz each | ||
| 60 g/2 oz/1/2 cup brown rice, cooked | ||
| Orange rind | 1 Teaspoon, grated | |
| Scallions spring | 4 , finely chopped | |
| Aniseed | 1/2 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 1 fennel bulb, trimmed and thinly sliced | ||
| 450 ml/16 fl oz/2 cups unsweetened orange juice | ||
| Cornstarch | 1 Tablespoon | |
| 2 tbsp Pernod | ||
| Fennel fronds, to garnish | ||
| Cooked vegetables, to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
