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