Anise Pork with Figs and Apples

Ingredients

• 0.8 teaspoon fennel seeds crushed
• 4  calimyrna figs dried quartered
• 1 large garlic clove minced
• 1 tablespoon olive oil 
• 0.5 cup orange juice fresh
• 24 ounce pork loin steaks boneless
• 1 tablespoon red wine vinegar 
• 4 servings salt and pepper freshly ground
• 2 large shallots thinly sliced
• 1 cup thick tart apple 
• 2 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. Sprinkle the aniseed on both sides of the pork chops and season with salt and pepper. In a large nonreactive skillet, heat the olive oil until almost smoking.
2. Add the pork steaks and cook over moderately high heat, turning once, until well browned, about 3 minutes per side. Reduce the heat to moderate and cook the pork until firm and barely pink inside, about 4 minutes longer.
3. Transfer the meat to a plate.
4. Melt 1 tablespoon of the butter in the skillet.
5. Add the shallots and cook over moderate heat until softened, about 4 minutes.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the apple slices and cook, turning, until lightly browned, about 2 minutes.
8. Add 2 tablespoons of the orange juice and cook until the apple slices are just tender, about 1 minute.
9. Add the figs and the remaining 6 tablespoons orange juice, increase the heat to moderately high and simmer to blend flavors, 1 to 2 minutes.
10. Season the sauce with the vinegar, salt and pepper. Swirl in the remaining 1 tablespoon butter. Return the pork and any juices; reheat briefly.
11. Serve at once.
12. Serve With: Rice, wild rice, or barley.