Emprimir
Correo Electrónico
Add a photoAdapted From: Weight Watcher Annual Recipes for 2008.
This is a great way to serve a pork chop!
Enjoy with Love,
Catherine
Ingredientes
- 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 â sliced
- Balsamic vinegar â for drizzling
Direcciones
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 5 servings | |
| Calories 337 | |
| Calories from Fat 194 | 58% |
| Total Fat 21.69g | 27% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 926mg | 39% |
| Potassium 403mg | 12% |
| Total Carbs 27.61g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 14.1g | 9% |
| Protein 10.13g | 16% |
