Curry-Ginger Pork Chops With Balsamic Fennel

Photo: Lady Catherine Gourmet

Ingredients

1/2 cup apricot preserves

4 tablespoons curry powder

4 tablespoons grated peeled fresh ginger

1 tablespoon olive oil

1/2 teaspoon black pepper

6 pork chops

2 bulbs of fresh fennel – sliced

Balsamic vinegar – for drizzling

Preparation

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.