Pork Chop With Fennel And Rosemary Recipes

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.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, heat oil over medium-high heat.
• Pat chops dry with a paper towel and add to the skillet.
• Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
• Remove the fat from the skillet.
• Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
• Saute for 1 minute in the hot skillet.
• Return the skillet to heat and add the chicken broth, wine, and fennel.
• Bring to a boil.
• Lower heat, cover, and simmer for 5 minutes.
• Remove the chops to an ovenproof casserole dish and cover foil lid.
• Place in the oven and let the chops continue cooking for 20 minutes.
• While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
• In a small bowl, mix the remaining room-temperature broth with the cornstarch.
• Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
• Season with salt and pepper, to taste.
• Serve chops with sauce spooned over each portion.
• Good served with rice pilaf!
• I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.

Steps:

• Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
• Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
• Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.

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.

Steps:

• Combine fennel seeds, rosemary, garlic powder, onion powder, salt, and pepper in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops.
• Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160^F in center part of chop). Turn meat once during cooking. Serve immediately.

Steps:

• Combine fennel seed, rosemary, garlic powder, onion powder, salt and pepper in a food processor or blender.
• Process until fine. Stir in oil. Spread the mixture on both sides of pork chops
• Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160 degrees F in center part of chop.) Turn meat once during cooking. Serve immediately.

Steps:

• Combine fennel seed, garlic powder, rosemary, onion powder, salt and pepper in a food processor or blender. Process until fine. Stir in oil. Spread the seasoning mixture on both sides of pork chops.
• Broil 4 to 6 inches from heat for 14 to 16 minutes or until done (if using meat thermometer, it should read 160 degrees in center part of chop), turning once.