Fennel Rubbed Pork Chops With Apple Kale And Sweet Potato Recipes

BRINED PORK CHOPS WITH FENNEL

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.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

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.