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Lisa KLC
Rib chop in balsamic vinegar with fennel
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Ingredients
Directions
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Sprinkle the rib chops with salt and pepper. Heat 2 tablespoons of oil and fry the pork chops in 2-3 minutes per side until golden brown. Remove them from the pan on a plate.
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Pour the balsamic vinegar into the shortening, bring to the boil and boil for 1-2 minutes.
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Put the pork chops back in the pan, baste them with the gravy and simmer for 2-3 minutes at a low setting.
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Meanwhile, cook the snow peas for about 2 minutes, drain and rinse cold water.
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Mix the snow peas with the orange, fennel, basil leaves and olives.
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Mix the rest of the oil with the wine vinegar, salt and pepper and drizzle the salad with it.
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Serve the salad with the chops with gravy. Tasty with cooked potatoes or pasta.
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Nutrition
410Calories
Sodium0% DV0g
Fat37% DV24g
Protein62% DV31g
Carbs5% DV14g
Fiber0% DV0g
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