Peppery and sweet, these are perfect for a cold fall or winter day. Serve them with roasted squash or sweet potatoes and steamed rice.
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon coarsely ground fennel seed
1 teaspoon fresh rosemary leaves, coarsely chopped
4 boneless pork chops (about 1¾ to 2 pounds)
3 teaspoons olive or canola oil
2 garlic cloves, minced
½ to ⅔ cup fresh orange juice
1 tablespoon apricot or peach jam
1. Place the salt, pepper, fennel, and rosemary on a plate and mix to combine. Dredge the pork chops in the mixture, pressing the mixture into them.Place a large skillet over medium-high heat and when it is hot, add 2 teaspoons oil. Add the pork chops and cook until well browned, about 4 to 5 minutes on each side. Transfer the chops to a plate and cover with aluminum foil. Lower the heat to low, add the remaining 1 teaspoon oil, and when it is hot, add the garlic. When the garlic is just golden, add the juice and jam. Bring to a boil and cook, stirring, for 2 minutes. Return the chops to the skillet and cook for 1 minute. Serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)