From my Eat Well Stay Well cookbook.
My Private Note
Units: US | Metric
- 1Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds. Reserve.
- 2Cut bulb in half lengthwise and thinly slice. Set aside.
- 3Whit the heel of your hand, gently flatten the pork. On a sheet of wax paper, dredge the pork in flour, shaking off the excess.
- 4In a large skillet, heat 1 T of the oil over moderately high heat. Add the pork and cook for 3 minutes on each side or until just cooked through. Transfer to a plate.
- 5Add the remaining oil, onion, and garlic and saute until softened.
- 6Add the sliced fennel and saute for 5 minutes, or until crisp-tender.
- 7Add the apple and saute for 5 minutes more.
- 8Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.
- 9Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.
- 10Serve with sour cream and reserved fennel fronds.
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Nutritional Facts for Pork and Fennel Saute
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 276.0
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 3.6 g
- Cholesterol 77.4 mg
- Sodium 476.9 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 3.2 g
- Sugars 4.8 g
- Protein 25.6 g