• 4 teaspoons crushed anise or fennel seeds
• 4 boneless pork loin steaks (about 6 ounces each)
• Salt and freshly ground pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 2 large shallots, thinly sliced
• 1 large garlic clove, minced
• 1 cup tart apple, cut into 1/4-inch slices
• 1/2 cup fresh orange juice, divided
• 4 dried California figs, quartered
• 1 tablespoon red wine vinegar

Sprinkle anise seed on both sides of the 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.

Calories 333.7 (41% from Fat); Total Fat 15.6g;
Sodium 52.8mg; Potassium 699.1g; Protein 24.2g; Carbohydrate 24.8g; Sugar 20.6g; Dietary Fiber 2.0g;