Adapted From: Weight Watcher Annual Recipes for 2008
Ingredients:
½ cup apricot preserves
4 tablespoons curry powder
4 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
½ teaspoon black pepper
6 pork chops
2 bulbs of fresh fennel - sliced
Balsamic vinegar - for drizzling
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.
This is a great way to serve a pork chop!
Enjoy with Love,
Catherine
Katherine ( Katie) Corrigan says
Yum! Have a great weekend. Hugs!
Cool Lassi(e) says
2 thumbs up to the fennel-topped pork chops. They are looking awesome!
Lyndsey says
This looks fantastic. You have a lot of good flavors going on here! I love ginger, curry!
Foodessa says
First time on your blog.
Looked at this recipe on CookEatShare.
The ingredients all look very promising...especially since I do really enjoy dishes with ginger.
Thanks for sharing and flavourful wishes, Claudia
Coconut Recipes says
Mmmm...curry...delish.
Sarah.j.s.
Lea Ann says
Thanks for stopping by my blog. I can tell I'll spend a lot of time here. This pork chop dish looks fabulous for starters.
Bo says
Interesting flavors going on here...Sounds delicious!
Joanne says
The curry-ginger pairing sounds delicious on these!
5 Star Foodie says
So delicious with curry and ginger flavors! And balsamic fennel is a great side dish here!
Lazaro Cooks! says
Beautiful dish. Another wonderful recipe for pork chops. Making a metal note.
I am having a little cooking challenge on the blog. I think you'd be really good at it.
Have a blessed weekend.
Cheers!