We had a dinner last evening that is worthy of sharing. In fact, I can't wait to make it again. It was excellent, especially if you enjoy fennel as much as we do. Served it with a side of Perfect Rice and a simple salad. I wish I had taken a picture as it was a nice colorful dish.

Pork Chops with Fennel

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2 TB olive oil

4 boneless pork chops, each 6 oz.

salt and freshly ground pepper

2 TB herbes de Provence

2 fennel bulbs, sliced 1/4 " thick

2 red, yellow or orange bell peppers, seeded and cut into slices 1/4" thick

juice of 2 oranges

1 TB chopped fresh parsley

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In a deep skillet over medium-high heat, warm oil. Season pork chops

on both sides with salt and pepper; sprinkle with herbes de Provence,

pressing herbs into meat. Cook chops until browned underneath and an

instant read thermometer inserted into thickest part registers 140 for

medium, about 8 minutes per side. Transfer to a platter; cover loosely

with foil. Reduce heat to medium; add fennel and bell peppers to

skillet. Cook, stirring occasionally, until soft, about 5 minutes. Add

orange juice, increase heat to high and cook until liquid is reduced by

half, 3-4 minutes. Season with salt and pepper. Return chops to

skillet; baste with sauce. Garnish with parsley.

Recipe from Williams Sonoma Kitchen

Servings: 4