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Sweet and Sour Pork Chops with Pickled Fennel

Not rated yet
Servings 4 Prep Time 4 Mins Cook Time 7 Mins


1 tablespoon Olive Oil
4 Pork - Chops
2 tablespoons Sugar - Brown
Some Seasoning - Kosher Salt
1 cup Juice - Orange
1 Fennel


1. In a small bowl, mix the orange juice and sugar until dissolved.

2. Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the chops on both sides, about 5 minutes total. Transfer to a plate.

3. Add the orange juice mixture to the skillet, lower the heat to medium, and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the chops and their juice, turn to coat with the sauce, and cook, basting occasionally, until nearly done (they’ll feel firm when poked with a finger), about 4 minutes. If the sauce evaporates, add a bit more orange juice.

4. With tongs, pull the pickled fennel from the jar and add it to the pan, leaving the liquid behind. Cook until the pork reaches 145°F. Serve immediately.

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