Pork Chops with Fennel and Juniper Berries
Ingredients
- 4 (6 oz/170 g) pork loin chops
- Sea Salt, to taste
- Black Pepper, to taste
- 1 tbsp olive oil, divided
- 1 small fennel bulb, cored and thinly sliced
- 1⁄2 medium onion, thinly sliced
- 2 juniper berries, crushed
Preparation
- Season pork chops with Sea Salt and Pepper. Heat a frying pan over medium-high heat; add half the olive oil and cook pork chops until golden brown on both sides. Remove from pan and place on platter. Cover and keep warm.
- Reduce temperature to medium and add remaining olive oil to frying pan. Saute fennel, onion and juniper berries for about 5 minutes.
- Return pork chops to pan, cover and continue to cook until chops are fully cooked and fennel is tender crisp.
Nutritional Information
Per serving: Calories 340, Fat 17 g (Saturated 5 g, 0 0 g), Cholesterol 115 mg, Sodium 180 mg, Carbohydrate 6 g (Fiber 2 g, Sugars 1 g), Protein 39 g.
Tips
If fennel is not available, use 1 1⁄2 cups thinly sliced celery.