Pork Chops With Tomato Fennel Sauce Recipes

TOMATO PORK LOIN CHOPS

Steps:

• Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
• Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
• Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

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 FENNEL AND CAPER SAUCE

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.

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC

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.

PORK CHOPS IN TOMATO SAUCE

Steps:

• In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

PORK CHOPS WITH TOMATO & FENNEL SAUCE

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.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.