PORK CHOP WITH FENNEL AND ROSEMARY
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.
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.
PUMPKIN SPICE-RUBBED PORK LOIN
Provided by Sunny Anderson
Time 3h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours.
- Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
- In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. Rub onto the pork on all sides. Then place back into the pan and into the oven. Bake until the pork is cooked through, about 35 minutes for medium. Let the meat rest about 10 minutes before slicing.
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.
SPICE ISLANDS® PORK CHOPS WITH FENNEL AND ROSEMARY
A flavorful rub of garlic, fennel, rosemary and onion. Lightly salt and pepper both sides of chops, before broiling. Easy and delicious!
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 3.6 g, Cholesterol 55.5 mg, Fat 14.7 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 4.3 g, Sodium 480.9 mg, Sugar 0.8 g
ROAST PORK WITH FENNEL & ROSEMARY
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium
PORK CHOPS WITH FENNEL AND ROSEMARY
A flavorful paste of garlic, fennel, rosemary, onion, salt, and pepper is spread on both sides of chops before broiling. Easy and delicious.
Provided by Celeste
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 309.8, Fat 24.6, SaturatedFat 8.1, Cholesterol 68.8, Sodium 494.3, Carbohydrate 2.9, Fiber 0.9, Sugar 0.7, Protein 18.5
More about "spice islands pork chops with fennel and rosemary recipes"
SPICE-RUBBED PORK CHOPS | RICARDO
From ricardocuisine.com
PORK CHOPS WITH FENNEL AND SAGE - RECIPE | SPICE …
From spicetrekkers.com
PORK CHOPS WITH FENNEL AND ROSEMARY - SPICE ISLANDS
From spiceislands.com
PIQUE SAUCE - HUSBANDS THAT COOK
From husbandsthatcook.com
PORK RECIPES - CHOPS, RIBS, SAUSAGE & MORE - THE SPICE HOUSE
From thespicehouse.com
ALLRECIPES
PORK CHOPS WITH FENNEL AND ROSEMARY | R E C I P E S
From recipes2009.wordpress.com
TUSCAN PORK CHOPS WITH ROASTED GRAPES AND FENNEL - ROSEMARY
From rosemaryandmaple.com
PORK CHOPS WITH FENNEL AND ROSEMARY | HY-VEE
From hy-vee.com
ROSEMARY: THE INCOMPARABLE EVERGREEN - SPICE ISLANDS
From spiceislands.com
CRISPY PORK CHOPS WITH FENNEL - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PORK CHOP WITH FENNEL AND ROSEMARY – RECIPES NETWORK
From recipenet.org
GARLIC ROSEMARY PORK CHOPS | THE BLOND COOK
From theblondcook.com
PORK CHOPS WITH FENNEL AND ROSEMARY - TONE'S®
From tones.com
You'll also love