- 3/4 teaspoon crushed aniseed or fennel seeds
- Four 6-ounce boneless pork loin steaks
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 1 large garlic clove, minced
- 1 cup 1/4-inch-thick tart apple slices
- 1/2 cup fresh orange juice
- 4 dried Calimyrna figs, quartered
- 1 tablespoon red wine vinegar
- 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. 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. Transfer the meat to a plate.
- Melt 1 tablespoon of the butter in the skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the apple slices and cook, turning, until lightly browned, about 2 minutes. Add 2 tablespoons of the orange juice and cook until the apple slices are just tender, about 1 minute. 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.
- Season the sauce with the vinegar, salt and pepper. Swirl in the remaining 1 tablespoon butter. Return the pork and any juices; reheat briefly. Serve at once.
Rice, wild rice, or barley.