Pork Chops Smothered With Fennel And Garlic Recipes

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PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

ROSEMARY AND GARLIC SIMMERED PORK CHOPS



Rosemary and Garlic Simmered Pork Chops image

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Provided by Jen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 7

2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Steps:

  • In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
  • Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
  • Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g

PORK CHOPS WITH FENNEL AND CARROTS



Pork Chops with Fennel and Carrots image

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

2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges
1 pound carrots (about 10 medium), trimmed and halved lengthwise
1 large red onion, cut into 1-inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
Lemon wedges, for serving

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

PORK CHOPS SMOTHERED IN ONION GRAVY



Pork Chops Smothered in Onion Gravy image

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Provided by Lolita Contreras Murrah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h40m

Yield 4

Number Of Ingredients 11

2 teaspoons seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika
4 pork chops, 3/4-inch thick, or more to taste
½ cup self-rising flour
¼ cup vegetable oil
1 yellow onion, thinly sliced
1 cup sliced fresh mushrooms, or more to taste
1 teaspoon water, or as needed
2 cups water

Steps:

  • Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
  • Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
  • Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
  • Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC



Pork Chops Smothered with Fennel and Garlic image

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

2 teaspoons vegetable oil
4 pork loin chops, 1 " thick (center-cut preferred)
1 tablespoon butter
8 cloves garlic, peeled and slivered
1 green onion, chopped
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed,quartered,cut into thin slices
2 teaspoons cornstarch
salt
black pepper, to taste

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

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC



Pork Chops Smothered With Fennel And Garlic image

Provided by Sarah Belk

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 8

2 teaspoons vegetable oil
4 center-cut loin pork chops, 1 inch thick
4 to 8 cloves garlic, peeled and slivered
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed, quartered, and cut into very thin slices
2 teaspoons cornstarch
Salt, freshly ground pepper

Steps:

  • Preheat oven to 225 degrees.
  • Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 5 to 6 minutes on each side or until deep golden brown. Pour off fat.
  • Remove skillet from heat (leave pork chops in skillet) and add garlic. Cook 1 minute in the hot skillet.
  • Return skillet to heat and add 1 cup broth, the wine and fennel, and bring to a boil. Lower heat and simmer covered 5 minutes.
  • Remove chops to a pie plate or other ovenproof dish and cover lightly with foil (set skillet aside). Place chops in the oven and cook 10 to 15 minutes, or until a meat thermometer registers 160 degrees when placed near the bone.
  • Meanwhile, simmer the sauce in the skillet 5 minutes or until reduced slightly.
  • In a small cup or bowl mix remaining 1/4 cup broth (it should be cold or room temperature) with the cornstarch. Add this mixture to the sauce and boil 1 minute, or until lightly thickened. Taste, adding salt and pepper, if desired. Serve chops "smothered" with sauce.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1016 milligrams, Sugar 6 grams, TransFat 0 grams

PORK CHOP WITH FENNEL AND ROSEMARY



Pork Chop with Fennel and Rosemary image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons Spice Islands Fennel Seed
2 teaspoons Spice Islands Rosemary
2 teaspoons Spice Islands Garlic Powder
1 1/2 teaspoons Spice Islands Onion Powder
3/4 teaspoon salt
3/4 teaspoon Spice Islands Medium Grind Black Pepper
4 teaspoons Mazola Extra Virgin Olive Oil
4 pork loin chops (bone-in), cut 1-inch thick

Steps:

  • Combine fennel seed, rosemary, garlic powder, onion powder, salt and pepper in a food processor or blender.
  • Process until fine. Stir in oil. Spread the mixture on both sides of pork chops
  • Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160 degrees F in center part of chop.) Turn meat once during cooking. Serve immediately.

ONION AND GARLIC SMOTHERED PORK CHOPS



Onion and Garlic Smothered Pork Chops image

Make and share this Onion and Garlic Smothered Pork Chops recipe from Food.com.

Provided by Joy1996

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 center-cut pork chops, 1/2 inch thick (any cut will do)
1 large onion, peeled, sliced, and separated into rings
3 -4 garlic cloves, minced
black pepper
3 tablespoons olive oil

Steps:

  • Heat the olive oil in pan on top of stove over medium heat until very hot.
  • Sear pork chops on both sides; remove from pan.
  • Reduce heat and sauté onion and garlic until soft.
  • Return pork chops to pan, placing them on top of onions and garlic.
  • Add a little water and cover pan tightly with lid.
  • Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning.
  • Remove chops from pan and let the sauce cook until thickened.
  • Spoon over chops to serve.
  • Note: If you want more "gravy" add water and flour at the end to thicken.

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