Fennel Pork Chops

(4 servings)

Ingredients:

• 4 pork chops, bone out, lean
• 1 TBS olive oil
• 1 fennel bulb
• 1 cup white (sweet) onion
• 1 tsp sea salt
• 1/2 tsp fresh cracked pepper
• 1/8 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1 tsp. fennel seeds
• 1/8 tsp. cayenne pepper
• 1/2 tsp. dry thyme
• 1/2 tsp. dry sage
• 1 clove garlic, minced
• 1/2 cup white wine

How To Prepare:

Create a spice rub for the pork chops by combining the ingredients above, salt through sage. Coat each side of each pork chop evenly with the spice rub. Thinly slice fennel bulb and white onion, set aside.

Heat your skillet to medium and drizzle olive oil on the pan. Place pork chops into the pan and do not touch for 5 minutes to allow the spices to form a crust on the pork chop. Flip the chops and let sit another 5 minutes.

Add fennel, garlic and onion to the pan with your pork chops, pushing them down so they reach the bottom surface of the pan. Let these cook for a few minutes so they render down and begin to caramelize.

Finally, add the white wine, and cook until the pork chops are cooked through (depends on the thickness of the chop).

*Recommended sides: cranberry rice and blanched string beans. (recipe coming soon!)

Naturopathic Doctor Says:

Most cuts of pork contain less fat than the red meats (ham and bacon excluded). It also has a quality protein content uniquely high in the B vitamin called thiamine (vitamin B1). Chinese medicine believes pork is a sweet food that can increase your qi energy and build your blood, making it especially helpful in conditions of wasting, low backache and knee problems. Safe enough to use as a tea with infants, fennel helps calm the digestive system and lowers gas and bloating.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 278, Total Fat 8g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 70mg, Sodium 357mg, Total Carbohydrate 12g, Dietary Fiber 3g, Sugars 4g, Protein 35g, Vitamin A 5%, Vitamin C 19%, Calcium 7%, Iron 10%, Vitamin K ~8%

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