Fennel Crusted Pork Chops with Prune Compote
Ingredients
- 4 (8- to 10-ounce) bone-in pork rib chops , 1/2 inch thick, trimmed
- Salt and pepper
- 1 tablespoon ground fennel
- 1 tablespoon vegetable oil
- 2 tablespoons minced shallot
- 1 cup pitted prunes , chopped
- 1/2 cup port
- 1/4 cup cider vinegar
- 1/2 teaspoon grated orange zest plus 1/4 cup juice
- 1/8 teaspoon cayenne pepper
Instructions
Fennel-Crusted Pork Chops with Prune Compote serves 4 original recipe by America's Test Kitchen.
Organization Tags
Tags easily organize your Recipe Library
Comments