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  • June 2018
    M T W T F S S
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Pork with Fennel and Mustartd

Pork w/ Fennel

From: The Illustrated Quick Cook


  • 6 Tbsp Olive Oil
  • 2 Lg Onions, sliced
  • 3 Fennel bulbs, sliced
  • 2.5 lb Lean Pork cut into cubes (I used boneless pork chops)
  • 8 Garlic cloves, chopped
  • 2/3 Cup Dry White wine
  • 2¬†Tbsp whole/coarse grain mustard
  • 1 tsp Paprika
  • Handful flat parsley, chopped
  • 1 Tbsp Sage leaves, chopped
  • 1 Tbsp Rosemary leaves, chopped
  • 2 Tbsp Flour
  • 3 Cup Milk


  • Heat oil and add onions & fennel cook for 5 minutes
  • Add pork and cook 5 minutes
  • Add garlic, wine and mustard. Bring to boil and allow to bubble for 3 minutes
  • Stir in paprika, parsley, sage and rosemary.
  • Whisk in flour
  • Add in milk
  • Bring to a boil then simmer for 5 minutes
  • Let cool and transfer to freezer safe container
  • Stores 3 months
  • Defrost in fridge overnight the microwave on high for 2 minutes, stir and microwave 2 minutes more.

Vanilla-Glazed Pork Chops w/ Cipollini Onions

5WW Points

232 Calories.

I’m a skeptic.

Good pork chops?

It bothers me that dry tough meat like a pork chop comes from the same place as delicious bacon! It just doesn’t seem right!

In an effort to broaden the horizon and a desire to use real vanilla beans we made this for dinner. Did I say we? Yep, we! Our kitchen is small, my patience is thin, my OCD is grand. I don’t normally want the Mans help but this last week dinner has been a collaboration of the two of us and it’s been fun!

The whole house smelled like delicious vanilla for 2 days it was awesome.

Do NOT, I repeat do NOT let the fabulous smell of a raw vanilla bean fool you into thinking the stupid pod will taste good. It will not. It will be a flavor you will remember for weeks. You will debate drinking lemon juice to rid your taste buds and teeth with the villanous seeds. Trust

To my surprise the chops were tender, full of flavor and the onions soaked up all the vanilla-ey goodness. It was fab!


  • 4 Boneless Pork Chops
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Vegetable Oil
  • Cooking Spray
  • 12 Cipollini¬†Onions or Small Boiling Onions Peeled (or cut 2 med sweet onions in 8ths, I do not go on scavenger hunts for food)
  • 1 (3inch) piece Vanilla Bean, Split lengthwise
  • 3/4 Cup Madeira Wine (I know not what this is, I used a bottle of red that was open in my fridge)
  • 1 Tbls Brown Sugar
  • 2 Tbls Balsamic Vinegar
  • 1 tsp Cornstarch


  • Sprinkle chops with salt and pepper
  • Spray skillet with cooking spray and add vegetable oil, heat over med high heat until hot
  • Add chops and onions cook for 4 min/side
  • Split the vanilla been in half and scrape the seeds from the inside
  • Add the seeds, bean and wine to the pan, scraping the bottom to remove any browned bits.
  • Cover, reduce heat and simmer for 20 minutes
  • Combine sugar, vinegar & cornstarch in a small bowl.
  • Remove the Pork and onions and pour in the vinegar mixture
  • Bring to a boil and cook for 1 minute.
  • Remove the bean before pouring sauce over chops and onion.