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Receta Curry-Ginger Pork Chops with Balsamic Fennel
by Catherine Pappas

Curry-Ginger Pork Chops with Balsamic Fennel

Adapted From: Weight Watcher Annual Recipes for 2008.

This is a great way to serve a pork chop!

Enjoy with Love,

Catherine

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

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 – sliced
  • Balsamic vinegar – for drizzling

Direcciones

  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.