Directions:
- Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds. Reserve.
- Cut bulb in half lengthwise and thinly slice. Set aside.
- Whit the heel of your hand, gently flatten the pork. On a sheet of wax paper, dredge the pork in flour, shaking off the excess.
- In a large skillet, heat 1 T of the oil over moderately high heat. Add the pork and cook for 3 minutes on each side or until just cooked through. Transfer to a plate.
- Add the remaining oil, onion, and garlic and saute until softened.
- Add the sliced fennel and saute for 5 minutes, or until crisp-tender.
- Add the apple and saute for 5 minutes more.
- Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.
- Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.
- Serve with sour cream and reserved fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.1 Kcal (1081 kJ) | ||
| Calories from fat | 75.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 13% | |
|---|---|---|---|
| Cholesterol | 75.79mg | 25% | |
| Sodium | 599.15mg | 25% | |
| Potassium | 836.77mg | 18% | |
| Total Carbs | 18.61g | 6% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 25.61g | 51% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 2.1mg | 11% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 87.63 Kcal (367 kJ) | ||
| Calories from fat | 25.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 13% | |
|---|---|---|---|
| Cholesterol | 25.73mg | 25% | |
| Sodium | 203.41mg | 25% | |
| Potassium | 284.09mg | 18% | |
| Total Carbs | 6.32g | 6% | |
| Sugars | 1.92g | 23% | |
| Dietary Fiber | 1.29g | 15% | |
| Protein | 8.69g | 51% | |
| Vitamin C | 4.7mg | 23% | |
| Iron | 0.7mg | 11% | |
| Calcium | 24.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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