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Fennel-Orange Pork with Grilled Vegetables

  • 10minutes
  • 250calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsC
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) fennel seeds

  2. 1/2 teaspoon(s) dried thyme

  3. 1/4 teaspoon(s) coarsely ground black pepper

  4. 3/4 teaspoon(s) salt

  5. 1 teaspoon(s) freshly grated orange peel

  6. 4 (each 1 inch thick, 6 ounces)

  7. pork rib or loin chops

  8. 1 tablespoon(s) olive oil

  9. 1 tablespoon(s) balsamic vinegar

  10. (about 4 ounces each)

  11. 1 large round head radicchio (about 8 ounces), cut into 8 wedges

  12. 2 head(s)

  13. (about 5 ounces each)

  14. Belgian endive , each cut lengthwise into quarters

  15. Orange wedges and lemon leaves for garnish ,

Instructions Jump to Ingredients ↑

  1. Prepare grill. In mortar with pestle or in zip-tight plastic bag with rolling pin, crush fennel seeds with thyme, pepper, and 1/2 teaspoon salt. Stir orange peel into fennel-seed mixture.

  2. With hand, rub both sides of pork chops with fennel-seed mixture.

  3. In medium bowl, mix olive oil, balsamic vinegar, and remaining 1/4 teaspoon salt. Add radicchio and endive to bowl and gently toss to coat.

  4. Place pork chops on grill over medium heat. Cook chops 5 minutes. Turn chops and add vegetables to grill. Cook pork chops and vegetables about 5 minutes longer, or until chops have just a hint of pink color in center and vegetables are browned. Serve pork chops with grilled vegetables. Garnish with orange wedges and lemon leaves if you like.

  5. Tips & Techniques If you can't find radicchio, a burgundy-colored, slightly bitter Italian chicory, substitute 2 more heads of Belgian endive.

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