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Recipe

Double-Fennel Pork Chops

Scott Phillips

Servings: 4

There’s a reason why fennel pairs so well with everything from pork and fish to apples. Its sweet anise flavor elevates everything around it and fills the kitchen with a smell you just can’t beat. In this dish, both fennel seed and sautéed fresh fennel bring big flavor to simple pork chops.

Ingredients

  • 2 tsp. fennel seed
  • Kosher salt and freshly ground black pepper
  • Four 1-inch-thick center-cut bone-in pork loin chops (about 12 oz. each), trimmed
  • 3 Tbs. unsalted butter
  • 2 medium fennel bulbs (2 lb.), trimmed, cored, and cut into 1/4-inch-thick strips, plus 1/4 cup coarsely chopped fronds
  • 3/4 cup lower-salt chicken broth
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. vegetable oil

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 310
      Fat (g): 35
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 140
      Sodium (mg): 750
      Carbohydrates (g): 13
      Fiber (g): 6
      Protein (g): 39

Preparation

  • Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 2 tsp. salt and 1/4 tsp. pepper. Season the pork chops with 3 tsp. of the spice mixture.

    Melt the butter over medium heat in a 12-inch skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture. Cover the skillet, increase the heat to medium high, and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes (reduce the heat if the fennel browns too quickly).

    Uncover, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 Tbs. of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and the fronds, season to taste with salt and pepper, and transfer to a medium bowl.

    Wipe out the pan, add the oil, and heat over medium-high heat. Add the pork chops and cook, turning once with tongs, until well browned and cooked through, 10 to 12 minutes. (To check for doneness, make a small cut near the bone and look inside.the pork should still have a hint of pinkness.) Serve the pork chops with the fennel.

An Arugula, Mint & Apple Salad with Walnuts & Buttermilk Dressing starts the meal off right.

Reviews

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Reviews

  • lcotton | 09/25/2014

    We make this at least once a month if not every other week. We do add garlic and wine, but the basic recipe is the same - brilliant!

  • Breighz | 01/01/2014

    I had tried bulb fennel several years ago, and didn't care for it. This recipe made me adore it! This is one of my go- to recipes now. I have also substituted chicken breasts for the pork. Last night I added a splash of chardonnay to the broth. Amazing recipe- thank you!

  • jtpaulson | 10/19/2011

    I made this dish pretty much as written - except no parsley & half the salt. I'll make it again. Next, I'll broil the chops while I prepare the fennel. Then, I'll try re-heating the fennel in the an with the pork chop favorings. Either way, I'll have the fennel warmer at serving time.

  • glenridge | 10/14/2011

    This is one of my favorite pork chop recipes. The fennel is wonderful--make extra!

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