Pork Chops With Miso And Fennel

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic chopped
• 1 lb boneless pork chops sliced into bite sized pieces
• 1 large onion chopped
• 1 bulb fennel thinly chopped
• 1 tablespoon brown rice miso (not barley based!)
• Juice of half a lemon
• salt
• pepper
• chili paste (optional)

1. Heat one tablespoon of the oil in a steel skillet over medium high heat and add chopped garlic. Saute until it's about to brown and then add the pork, salt, pepper and optional chili paste. Saute until golden brown and remove from the pan.
2. Add the second tablespoon of oil to the hot pan and add onions. Saute until translucent. Add fennel and saute until wilted; this can take a while. Dissolve the miso paste into a half cup of hot tap water and then add to pan. Stir, scraping the brown bits from the bottom of the pan, add lemon juice, lower heat and cover. Let cook five more minutes and serve with rice.

extra virgin olive oil, garlic, pork chops, onion, fennel, brown rice, salt, pepper, chili paste

Taken from www.epicurious.com/recipes/member/views/pork-chops-with-miso-and-fennel-50028543 (may not work)