• 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. Good with rice, wild rice, or barley. Serves 4.