Fennel-Crusted Pork Chops with Prune Compote

Name: Fennel-Crusted Pork Chops with Prune Compote
Yield: Serves 4
Ingredients: 4 (8- to 10-ounce), bone-in pork rib chops, 1/2 inch thick, trimmed; , Salt and pepper; 1 tablespoon ground, fennel; 1 tablespoon, vegetable oil; 2 tablespoons, minced shallot; 1 cup, pitted prunes, chopped; 1/2 cup, port; 1/4 cup, cider vinegar; 1/2 teaspoon, grated orange zest plus 1/4 cup juice; 1/8 teaspoon, cayenne pepper

Main Courses
Pork
Weeknight

Appears in Cook's Country December/January 2015

We cook the compote in the skillet after browning the chops, which minimizes cleanup while maximizing taste, as the pork drippings help flavor the compote.

SERVES 4

TIME 30 minutes

Fennel-Crusted Pork Chops with Prune Compote

Why This Recipe Works

This is a members' feature.