Fennel Crusted Pork Chops With Applefennel Slaw Recipes

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LOIN OF PORK WITH FENNEL

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11



Loin of Pork with Fennel image

Steps:

  • Preheat the oven to 425 degrees F.
  • For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
  • Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
  • Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

Good olive oil
1 tablespoon unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh thyme leaves
1 tablespoon Pernod or white wine
3 cups fresh bread crumbs
1 (3 1/2-pound) loin of pork, butterflied

FENNEL-CRUSTED PORK CHOPS WITH WINTER CELERIAC SLAW

The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 12



Fennel-crusted pork chops with winter celeriac slaw image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the oil, fennel seeds, oregano, chilli and some seasoning on a shallow plate. Rub each pork chop on both sides in the mixture. Place on a baking tray and roast for 40 mins.
  • Meanwhile, make the slaw. Put the mayonnaise, vinegar, Worcestershire sauce, mustard, sugar and a good pinch of salt and pepper in a large bowl. Mix well, then toss in the vegetables.
  • When the pork chops are done, set aside 2 of the chops with one-third of the slaw for lunch. Divide remaining slaw between 4 plates and add a pork chop to each.

Nutrition Facts : Calories 473 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

1 tbsp olive oil
1 tsp each fennel seed and dried oregano
pinch chilli flakes
6 pork shoulder chops
125ml light mayonnaise
1 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
pinch sugar
½ small celeriac , cut into matchsticks or shredded
1 large carrot , cut into matchsticks or shredded
1 small red onion , diced

FENNEL AND APPLE SLAW

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10



Fennel and Apple Slaw image

Steps:

  • To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
  • Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
  • Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

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



Pork Chops with Warm Fennel-Apple Slaw image

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.

2 tablespoons olive oil
4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
Salt and fresh ground black pepper
1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
1 medium onion, thinly sliced
1 teaspoon caraway seeds
1 tablespoon grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon whiskey, optional
1 firm apple (such as Granny Smith or Mutsu), grated

FRAGRANT PORK WITH FENNEL SLAW

This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet

Provided by Good Food team

Categories     Dinner, Main course

Time 16m

Number Of Ingredients 9



Fragrant pork with fennel slaw image

Steps:

  • Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
  • Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

Nutrition Facts : Calories 366 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.35 milligram of sodium

4 pork chops , trimmed of fat
zest and juice 1 lemon
1 tsp fennel seeds
0.5 tbsp olive oil
1 large fennel bulb , finely sliced
1 red apple , cored and sliced
1 small red onion , finely sliced
2 tbsp mayonnaise and 1 tbsp natural yogurt, mixed together
50g chopped walnut

CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW

Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw

Provided by Esther Clark

Categories     Dinner

Time 4h30m

Yield Serves 4-6

Number Of Ingredients 17



Crispy crackled pork belly with fennel & apple slaw image

Steps:

  • Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
  • The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
  • To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
  • Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.

Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

2 tbsp fennel seeds, crushed
1 tbsp coriander seeds, crushed
½ tsp chilli flakes
40g flaky sea salt
1.5kg boneless pork belly
1 small lemon, zested and juiced
3 tbsp extra virgin olive oil
pinch of chilli flakes
1 shallot, finely chopped
2 fennel bulbs, finely sliced, reserve the fronds to serve (optional)
2 small eating apples, thinly sliced (Braeburns work well)
1 large garlic clove
large bunch of coriander leaves
1 tsp ground coriander
½ tsp sugar
80-100ml olive oil
1 tbsp red wine vinegar

FENNEL CRUSTED PORK CHOPS WITH APPLE/FENNEL SLAW

Yield 4 servings

Number Of Ingredients 32



FENNEL CRUSTED PORK CHOPS WITH APPLE/FENNEL SLAW image

Steps:

  • Combine all ingredients except pork and 1 half fennel seed, in blender and puree. Pour puree over pork in shallow dish and allow to marinate over night. For the Apple Cider Reduction: Combine all ingredients in a saucepan. Reduce slowly over medium heat. When sauce has reduced to rich, glossy constituency, strain and set aside. Adjust seasoning with Kosher salt and black pepper. For the 3 Apple Fennel Salad: Combine all ingredients (except apples & fennel) in a blender and puree. Season with salt & pepper to taste. Reserve for later use. Preheat grill to medium heat. Remove pork chops from marinade and wipe off excess. Season generously with salt, pepper, and remaining ground fennel. Grill to desired doneness (8-10 minutes for medium) Set aside to rest. Combine apples, fennel, and raisin vinaigrette in a mixing bowl, toss to combine, season with salt & pepper. Slice pork thinly, arrange on warm plates, top with fennel salad, drizzle cider reduction around pork, serve immediately.

Pork Chops
4 7oz Pork Chops
4oz Fennel seed toasted and roughly ground
2oz Dijon Style Mustard
2oz White Grain Mustard
4oz Olive Oil
2 large shallots
4 large Cloves of Garlic
4 Sprigs of Rosemary Picked
4 Sprigs of Thyme Picked
Salt & Pepper to taste
Apple Cider Reduction:
1qt Apple Cider
4oz Peeled, Sliced ginger
5 Garlic Cloves
1 Cup Apple Cider Vinegar
1 Cup Light Brown Sugar
2pcs Star Anise
2pcs cinnamon stick
1 small bunch thyme
4 Shallots peeled and halved
1 Bay Leaf
3 Apple Fennel Salad
2 Granny Smith Apples - Julianned
2 Golden Delicious Apples - Julianned
2 Breaburn Apples - Julianned
2 Head Fennel - Julianned
1 Teaspoon Freshly Ground Cumin
1 Cup Golden Raisins
1/4 cup Apple cider vinegar
2/3 cup blended Olive Oil (70/30)
1/4 Cup Water

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