Print
Email
Add a photoAdapted From: Weight Watcher Annual Recipes for 2008.
This is a great way to serve a pork chop!
Enjoy with Love,
Catherine
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
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% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
