Curry-Ginger Pork Chops With Balsamic Fennel

• 1/2 cup apricot preserves
• 4 tablespoons curry powder
• 4 tablespoons peeled fresh ginger grated
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 6 pork chops
• 2 bulbs fennel fresh, - sliced
• balsamic vinegar - for drizzling

1. Combine the first five ingredients in a bowl and mix well. Spread this mixture over the pork chops, cover and place in the refrigerator for at least one hour.
2. Heat a large frying pan with a drizzle of olive oil. Place the pork chops in and turn only once. This takes a few minutes on each side, depending on the thickness of the pork chop.
3. When the pork chops are done drizzle some balsamic vinegar in the pan to de-caramelize the pan and place the fennel for few minutes. Do not over cook the fennel, it should be crunchy. Top the fennel over the pork chops.

apricot preserves, curry powder, olive oil, black pepper, pork chops, fennel, balsamic vinegar

Taken from www.yummly.com/recipe/Curry-Ginger-Pork-Chops-With-Balsamic-Fennel-1655137 (may not work)