Pork and Fennel Saute

1. 1

   Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds.

2. 2

   Reserve.

3. 3

   Cut bulb in half lengthwise and thinly slice.

4. 4

   Set aside.

5. 5

   Whit the heel of your hand, gently flatten the pork.

6. 6

   On a sheet of wax paper, dredge the pork in flour, shaking off the excess.

7. 7

   In a large skillet, heat 1 T of the oil over moderately high heat.

8. 8

   Add the pork and cook for 3 minutes on each side or until just cooked through.

9. 9

   Transfer to a plate.

10. 10

    Add the remaining oil, onion, and garlic and saute until softened.

11. 11

    Add the sliced fennel and saute for 5 minutes, or until crisp-tender.

12. 12

    Add the apple and saute for 5 minutes more.

13. 13

    Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.

14. 14

    Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.

15. 15

    Serve with sour cream and reserved fennel fronds.

* Per serving · 4 servings · Values may vary.