PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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.
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
BRINED PORK CHOPS WITH FENNEL
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
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.
ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
- Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium
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.
PORK CHOPS WITH FENNEL AND CARROTS
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.
Nutrition Facts : Calories 321 g, Fat 22 g, Fiber 4 g, Protein 18 g, SaturatedFat 5 g
FENNEL PORK CHOPS
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
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
CHERRY PORK CHOPS
Quick and easy! My family loves it! Serve over rice or noodles.
Provided by Jean Bernola
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 10h5m
Yield 4
Number Of Ingredients 2
Steps:
- Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.2 calories, Carbohydrate 41.6 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 67.4 mg
PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC
Make and share this Pork Chops Smothered with Fennel and Garlic recipe from Food.com.
Provided by Julesong
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 397.4, Fat 25.7, SaturatedFat 9.7, Cholesterol 76.4, Sodium 379.5, Carbohydrate 13.3, Fiber 3.9, Sugar 0.7, Protein 21.4
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PORK CHOPS WITH CHERRY PEPPERS - SOUTHERN FOOD AND FUN
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4.7/5 (13)Total Time 45 minsCategory PorkCalories 349 per serving
- Season the pork chops on both sides with salt and pepper. In a 12-inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.
- Add the pork chops and cook for about 3 minutes on each side, or until nicely browned. Transfer to a plate.
- Add the onion and drained cherry peppers to the pan and sauté, stirring occasionally, for 4 to 5 minutes, until the onion is translucent. Add the garlic and thyme and sauté for another minute.
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