CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL
The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
- Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
- Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.
PORK CHOPS WITH APPLES AND ONIONS
This is by far one of the best recipes I've ever found! Succulent pork chops with a phenomenal spice rub cooked in a sweet sauce with onions and apples. A perfect autumn dish, but tasty all year-round!
Provided by TattooedKupcake
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
- Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
- Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 311.7 calories, Carbohydrate 23.5 g, Cholesterol 48.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 18.8 g, SaturatedFat 4.3 g, Sodium 620.4 mg, Sugar 16.7 g
PORK CHOPS WITH WARM FENNEL-APPLE SLAW
At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples - a serendipitous trifecta of. They're a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
- Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
- Serve the pork chops over the warm fennel-apple slaw.
DRAKE'S WINTER PORK CHOPS WITH FENNEL, APPLE, SAGE, ONIONS
Categories Pork
Number Of Ingredients 9
Steps:
- Use two saucepans to sautée fennel and onions separately, so the green color of the fennel doesn't muddy the other colors. Before adding onions to second saucepan, brown the pork chops in olive oil, about 10 minutes each side in med-high heat. When they seem cooked through, remove from pan and add to juices the onions, cooking for five minutes before adding a variety of diced apples with skin on. After adding apples, continue to sautée on med heat for 15 minutes. Just before serving, combine the fennel with the apples and onions and add sage, fennel seeds and salt to taste. Add pork chops to mix, stir around a bit, then remove pork chops and serve with generous quantity of apple/fennel sautée on the side of plate.
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
- Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
- Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.
APPLE-SAGE PORK CHOPS
This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.
Provided by Patty
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
- Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
- Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
- Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g
BRINED PORK CHOPS WITH FENNEL
Pork and fennel - both fennel seed and the bulb-shaped vegetable - are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.
Provided by David Tanis
Categories dinner, lunch, weekday, steaks and chops, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
- Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
- Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
- Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
- Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
- Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.
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