The licorice-accented drippings make a surprisingly savory gravy.

Recipe by Cooking Light November 2007


Recipe Summary test

8 servings (serving size: 1 chop and 1/4 cup gravy)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Place fennel seeds in a clean spice or coffee grinder; pulse until coarsely ground. Combine fennel, 1/2 teaspoon freshly ground black pepper, salt, and minced garlic in a small bowl; rub evenly over roast. Spray roast lightly with cooking spray. Place roast on the rack of a shallow roasting pan coated with cooking spray. Pour 2 cups broth into pan; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake an additional 40 minutes or until a thermometer registers 155°. Remove roast from pan; let stand, uncovered, 10 minutes before carving. Slice vertically between each rib bone.

  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add apple juice to pan. Combine remaining 1 cup broth and flour, stirring with a whisk. Add flour mixture to pan. Bring to a boil over medium-high heat, stirring constantly with a whisk. Boil 1 minute or until thickened, stirring constantly. Remove from heat; stir in remaining 1/4 teaspoon black pepper. Serve with pork.

Nutrition Facts

249 calories; calories from fat 41%; fat 11.4g; saturated fat 4.4g; mono fat 5.4g; poly fat 0.9g; protein 30.1g; carbohydrates 4.4g; fiber 0.7g; cholesterol 71mg; iron 1.4mg; sodium 341mg; calcium 42mg.