Orange and Saffron Confit Fennel with Pork Chops
Orange and Saffron Confit Fennel with Pork Chops
Ingredients
- 1 fennel bulb, cut lengthwise into 4 slices, each ½ inch (1.5 cm) thick
- 2 tbsp butter
- 1 orange, zest finely grated
- 1 cup (250 ml) freshly squeezed orange juice (from 3 to 4 oranges)
- 2 tbsp (30 ml) honey
- ¼ tsp saffron
- ¼ tsp turmeric
- 2 oranges, peeled down to the flesh, cut into half-moons
- 4 boneless pork chops, each about ¾ inch (2 cm) thick
- 2 tsp orange and harissa salt
- 2 tbsp (30 ml) olive oil
- Fennel fronds (optional)
Instructions
- In a large non-stick skillet over medium-high heat, brown the fennel slices in 1 tbsp of the butter. Add the orange zest, orange juice and remaining butter, as well as the honey, saffron and turmeric.
- Cook over medium heat until the fennel is tender and the liquid is thick and syrupy, about 10 to 15 minutes (depending on the size of the fennel). Add the orange slices.
Orange and Saffron Confit Fennel with Pork Chops