Pork Chops With Fennel

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
381
FAT
42%
CHOL
56%
SOD
10%

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Ingredients for 4 servings

2 Tbs. olive oil

4 boneless pork chops, each 6 oz.

Salt and freshly ground pepper, to taste

2 Tbs. herbes de Provence

2 fennel bulbs, sliced 1⁄4 inch thick

2 red, yellow or orange bell peppers, seeded and cut into slices 1⁄4 inch thick

Juice of 2 oranges

1 Tbs. chopped fresh flat-leaf parsley

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