Sweet-and-Sour Pork Chops with Pickled Fennel
Photo by Scott Phillips
Ingredients
- 2 Tbs. packed dark brown sugar
- 1 cup freshly squeezed orange juice; more as needed
- 4 (1-inch-thick) bone-in pork chops (about 2 lb.)
- Kosher salt and freshly ground black pepper
- 1 Tbs. olive oil
- 1 pint Pickled Fennel with Mustard and Peppercorns
In a small bowl, mix the orange juice and sugar until dissolved. Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the chops on both sides, about 5 minutes total. Transfer to a plate. Add the orange juice mixture to the skil...
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