Pork Chops With Fennel And Carrots Recipes

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FENNEL PORK CHOPS



Fennel Pork Chops image

Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.

Provided by KITTYGUTZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 35m

Yield 4

Number Of Ingredients 4

4 pork chops
1 ½ teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 cup white wine

Steps:

  • Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
  • Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
  • Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

Nutrition Facts : Calories 172 calories, Carbohydrate 2.6 g, Cholesterol 36.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 704.6 mg, Sugar 0.6 g

PORK CHOPS WITH TOMATO & FENNEL SAUCE



Pork Chops With Tomato & Fennel Sauce image

Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (5 ounce) lean boneless pork chops, visible fat trimmed off
1 garlic clove, peeled and split in half lengthwise
salt and pepper
1 fennel bulb, thinly sliced (about 2-3 cups)
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 (14 ounce) canned diced tomatoes, use the regular or chunky, not petite diced
3/4 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon thyme
salt and pepper

Steps:

  • In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes.
  • Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
  • Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.

Nutrition Facts : Calories 384.3, Fat 17.4, SaturatedFat 4.5, Cholesterol 95, Sodium 142.4, Carbohydrate 23.8, Fiber 7.3, Sugar 7.6, Protein 34.8

ORANGE-AND-HONEY GLAZED PORK CHOPS



Orange-and-Honey Glazed Pork Chops image

Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 6

2 oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey, preferably orange blossom
Salt and pepper
4 bone-in pork chops (about 8 ounces each, 1 inch thick)
5 sprigs rosemary

Steps:

  • In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
  • Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
  • Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL



Crispy Fennel Pork Chops with Pan-fried Fennel image

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

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

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.

BRINED PORK CHOPS WITH FENNEL



Brined Pork Chops With Fennel image

Pork and fennel - both fennel seed and the bulb-shaped vegetable - are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.

Provided by David Tanis

Categories     dinner, lunch, weekday, steaks and chops, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 16

1/4 cup kosher salt
2 tablespoons granulated sugar
2 bay leaves
6 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
1 teaspoon fennel seeds, lightly crushed
2 bone-in pork chops, about 12 ounces each
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
3 or 4 trimmed fennel bulbs, about 1 pound, sliced 1/4-inch thick
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons roughly chopped parsley
A few tender green fennel fronds
Lemon wedges, for serving

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.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS



Pan Seared Pork Chops With Glazed Carrots image

These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

2 pork chops, 1/2-inch thick, center cut (or steaks)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne (to taste)
2 tablespoons vegetable oil or 2 tablespoons peanut oil
2 carrots
1/2 teaspoon fresh thyme
olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 orange, juice of

Steps:

  • Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
  • Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
  • Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
  • Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
  • Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
  • Place carrots atop the chops and drizzle with glaze.

PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

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.

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