Roasted Pork with Fennel and Valencias

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I always get extremely excited when I can make a dish that is lower in calories, high in nutrition, and EXPLODING in FLAVOR!! Ok so maybe I’m patting myself on the back a bit but what can I say? Give credit where credit is due lol.

The sun is shining and a pleasant breeze is blowing through my house as I sip on a glass of Gruet while the song Lampshades On Fire by Modest Mouse is blaring.(I happen to know someone very special to me that can JAM to this song! I believe I even have it on video šŸ˜‰ )I love the longer days that spring and summer have to offer and the Valencias in this dish remind me that warmer days are to come.

So If you can pull yourself in from the beautiful weather outside let’s make this Dish!

What You Will Need:

4 Boneless Pork Chops

1 Tbsp Crushed Fennel Seeds

2Ā  Valencia oranges, Juiced

2 Valencia Oranges, Segmented

1 Yellow Onion, Sliced

3 Fennel Bulbs, Sliced

1 C White Wine (It is important that you use a wine that you enjoy the taste of. If you Do Not enjoy the flavor of the wine, you Will Not like it in your food!)

1 Tbsp Olive Oil

Sea Salt to taste

Dance around a bit and prep your Mis en Place šŸ™‚

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Pre Heat your oven to 400 degrees.

If you cannot find crushed fennel seeds, buy whole ones and grind them in a coffee grinder.

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The smell coming from the fennel seeds as they are crushed is intoxicating!

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With the fennel powder and sea salt, coat the pork chops on both sides.

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Heat a pan on the stove to medium high.

Add in the olive oil and sear the pork on all sides until golden brown.

Searing them helps to seal in all the yummy juices.

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While the pork is searing, segment 2 of your oranges (THANK YOU FLORIDA!!!)

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Once the pork is seared on all sides, place them in a glass baking dish and set aside.

Using the same pan you used on the pork, add in the onion, oranges, and fennel. Sprinkle with a little salt.

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Cook the fennel and onion untill the are slightly wilted.

Once they begin to soften add them to the same baking dish as the pork.

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Place the dish into your preheated oven and roast for 20 minutes.

While the pork is roasting, in the same pan you have been using all evening de-glaze the pan with the white wine. The smell is Amazing!!!

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Look at you, you are making a sauce! Fancy!

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Add in the fresh squeezed orange juice and bring it to a simmer.

Simmer for about 5 minutes and set aside until the pork is done roasting.

Once the pork is done, top it with your pan sauce.

There You Go! You made a dish that everyone will think you spent hours on.

Makes 4 servings:

236 cals, 9.5 G fat, 18.2 G carb, 5.2 G fiber, 25.1 G pro, .1 G sugar

Extra: The fennel and Valencia combination works so well with fish, and chicken as well šŸ™‚

Cheers to another Waistline Friendly Meal!!!!

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