Pork with creamy fennel and bacon sauce

What you'll need:

4-6 boneless pork chops

1 cup flour

dash salt and pepper

4TBL oil

4-6 slices of bacon, finely chopped

2 TBL fennel seeds (chopped and minced) (found in your spice isle)

1 small onion; minced

4 cloves garlic; minced

4TBL lemon juice

1 cup whipping cream

What to do:

Trim fat from meat. Tenderize meat with meat mallot or tenderizer. (I use a fantastic meat tenderizer that I bought from Bed Bath and Beyond. Much easier than a mallet)

In a shallow bowl combine flour and a dash of salt and pepper; coat pork with mixture.

In a large skillet, cook pork in hot oil. Replinish oil as needed. When cooked and browned; remove from skillet.

In the same skillet, cook bacon until crisp. (tear, shred, cut, place in processor; whatever to make smaller)

Add fennel, onion, and garlic. Cook a few minutes longer. Add lemon juice, then stir in whipping cream.

Bring to boil, and return meat to pan.

Cook until sauce has begun to thicken and quickly remove pork (before sauce evaporates!), and spoon sauce over meat. I might even double the sauce ingredients next time to have some extra. It evaporates up quickly!

It's creamy, porky, bacon-esk, yumminess.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday

Tangy Shredded Pork Tacos

So I realize its been MONTHS since I've attempted to post on this blog. I'm 35 weeks pregnant, and although I'm still cooking; I just haven't thought about posting! I found this recipe on the food network, and made it last night. Everyone liked it except my oldest; which is odd because he eats everything!

Tangy Shredded Pork Tacos

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork; cut into chunks

1 medium onion; minced

4 cloves garlic, minced

1 cup chicken stock

1 small can tomato paste

1 tablespoons honey

1 orange, peeled and blended

1 lime, peeled and blended

Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.

Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.

Serve with tortillas

For the first time in a long time, this post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Visit my other blog later, for week 35 pictures and doctor updates!