Curry-Ginger Pork Chops With Balsamic Fennel

Ingredients

4 tablespoons curry powder
1 tablespoon olive oil
1/2 teaspoon black pepper
2 bulbs of fresh fennel – sliced
Balsamic vinegar – for drizzling

Preparation

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.

Tools

About

Adapted From: Weight Watcher Annual Recipes for 2008.

This is a great way to serve a pork chop!

Enjoy with Love,

Catherine

Yield:

5.0

Added:

May 7, 2010

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