Grilled Pork Steaks With Fennel Seed Recipes

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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.

EASY TENDER GRILLED PORK STEAK



Easy Tender Grilled Pork Steak image

Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.

Provided by WI Cheesehead

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 (16 ounce) pork steak (bone-in)
1/2 teaspoon seasoning salt, to taste (we used No Salt brand)
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

  • Season steak with all the seasonings.
  • Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5

GRILLED PORK STEAKS WITH FENNEL SEED



Grilled Pork Steaks With Fennel Seed image

A pork roast cut into thick steaks, rubbed with salt, pepper, and fennel seeds, perfect for summertime grilling.

Provided by threeovens

Categories     Pork

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

3 tablespoons fennel seeds
2 tablespoons black peppercorns
1 1/2 tablespoons salt
4 lbs boston butt (If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone) or 4 lbs pork butt (If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone)

Steps:

  • Grind fennel seeds and peppercorns using a spice grinder, blender, or mortar and pestle; set aside.
  • Trim excess fat from exterior of pork roast and cut, across the grain, into uniform steaks (1/2 - 3/4 inch); set aside and bring to room temperature.
  • Rub steaks on all sides with fennel spice mixture.
  • Grill steaks, over medium high heat until well browned, about 3 to 4 minutes per side; let rest 5 minutes before serving.

Nutrition Facts : Calories 501.9, Fat 36.2, SaturatedFat 12.4, Cholesterol 161, Sodium 1452.9, Carbohydrate 1.1, Fiber 0.9, Protein 40.4

FENNEL SEED SPIKED PORK ROAST



Fennel Seed Spiked Pork Roast image

I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.

Provided by wsf

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h20m

Yield 24

Number Of Ingredients 11

2 tablespoons fennel seed
2 teaspoons dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon whole black peppercorns
1 tablespoon coarse sea salt
5 tablespoons minced garlic
2 tablespoons ouzo
1 (8 pound) fresh Boston butt pork roast
2 large onions, thickly sliced
1 fennel bulb, sliced thickly
water as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
  • Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
  • Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

Nutrition Facts : Calories 252 calories, Carbohydrate 3.3 g, Cholesterol 75.1 mg, Fat 16.6 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 6.1 g, Sodium 285.2 mg, Sugar 1 g

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION



Spicy Grilled Pork With Fennel, Cumin and Red Onion image

Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.

Provided by Melissa Clark

Categories     meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt
1 lime, plus some wedges for serving
1/4 cup cilantro or basil, leaves and tender stems, plus more for serving
2 tablespoons fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 teaspoon honey
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced, for serving

Steps:

  • Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  • Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  • Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  • When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  • Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
  • Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

PORK SHOULDER STEAKS WITH GRILLED MUSTARD GREENS RECIPE



Pork Shoulder Steaks with Grilled Mustard Greens Recipe image

Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 16

2 Tbsp. fennel seeds
1 Tbsp. yellow mustard seeds
1 1/2 tsp. black peppercorns
1 tsp. crushed red pepper flakes
1 tsp. ground cinnamon
4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
Kosher salt
1 lemon, halved
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 garlic cloves
2 bunches mustard greens, leaves torn into large pieces
1/2 tsp. crushed red pepper flakes
Vegetable oil (for grill)
Kosher salt, freshly ground pepper
Flaky sea salt
A spice mill or a mortar and pestle

Steps:

  • Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
  • Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
  • Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
  • Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
  • Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
  • Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.

GRILLED PORK STEAK WITH MUSTARD GLAZE



Grilled Pork Steak with Mustard Glaze image

Pork blade steaks are thin, so they cook up in a flash: 10 minutes on the grill, and they're done. These are shellacked with mustard, dusted with fennel pollen, and plated alongside grilled melon, squash blossoms, and pickled garlic scapes. Nothing is more summery.

Provided by Justin Smillie

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

4 pork blade steaks, ½-inch thick
4 tablespoons Dijon mustard
Freshly ground black pepper
Sea salt
2 tablespoons fennel pollen, plus more for garnish, available at specialty grocery stores or online
1/2 cantaloupe
1 recipe Garlic Confit Butter Mop (see below)
2 tablespoons turbinado sugar
3 large radishes, preferably Easter Egg radishes
4 Pickled Garlic Scapes (see recipe in Step 5), takes 10 days to pickle; may substitute raw garlic scapes
1/2 lemon
extra-virgin olive oil
Squash blossoms
1 cup garlic cloves, peeled
1 cup extra-virgin olive oil
1 strip lemon peel
1 bay leaf
1 teaspoon white wine vinegar
2 sticks unsalted butter
2 teaspoons Dijon mustard
Freshly ground black pepper
10 garlic scapes
1 cup water
2 1/2 teaspoons kosher salt
6 tablespoons sugar
1/2 cup rice wine vinegar
3 peperoncini

Steps:

  • Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
  • Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
  • Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
  • Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
  • For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
  • Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.

GARLIC FENNEL FLANK STEAK WITH ORANGES



Garlic Fennel Flank Steak with Oranges image

While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h40m

Yield 4

Number Of Ingredients 11

2 tablespoons ground black pepper
1 tablespoon fennel seed
2 teaspoons salt
4 cloves garlic, crushed
4 sprigs rosemary, leaves stripped and bruised
2 tablespoons olive oil
1 orange, juiced
1 pinch cayenne pepper, or to taste
1 (2 pound) flank steak
1 tablespoon olive oil, or as needed
2 oranges, halved

Steps:

  • Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
  • Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
  • Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
  • Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
  • Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g

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Instructions. Cut the pork shoulder/ butt into steaks, if needed. Combine the oil, fish sauce, garlic, brown sugar, onion powder or shallots, salt, and black pepper in a bowl. Add pork steaks and toss to coat them evenly in the marinade. Cover the bowl and marinate for at least 30 minutes or up to overnight.
From whiteonricecouple.com


GRILLED STEAK WITH FENNEL SALAD AND PARMESAN CORN
2022-07-05 Melt a big knob of butter and mix with chopped anchovy and a squeeze of lemon. Pour half of it over the resting steak. Sear for 3 mins on a …
From rte.ie


RECIPE: GRILLED PORK STEAKS WITH FENNEL – CHICAGO TRIBUNE
2009-06-17 blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside. 2. Trim any excess fat. from the exterior of the pork roast and cut the pork across the ...
From chicagotribune.com


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Top Asked Questions

How to cook a pork roast with onions and fennel?
Directions. Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward. Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound).
How to make mustard and fennel spices?
Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
How to season pork steak for grilling?
Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon. Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour. Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.
How do you cook pork shoulder with mustard seeds?
¾"-thick boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes.

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