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

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Appears in Cook's Country December/January 2015

Main Courses

Pork

Weeknight

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.

SERVES4

TIME30 minutes

Fennel-Crusted Pork Chops with Prune Compote

WHY THIS RECIPE WORKS

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.

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