- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
5
Curry-Ginger Pork Chops with Balsamic Fennel
Description
Adapted From: Weight Watcher Annual Recipes for 2008.
This is a great way to serve a pork chop!
Enjoy with Love,
Catherine
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add to shopping list 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
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.
