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
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Make and share this Pork Chops With Fennel and Caper Sauce recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 579.9, Fat 30, SaturatedFat 7.5, Cholesterol 152, Sodium 751.7, Carbohydrate 19.8, Fiber 6.6, Sugar 5.6, Protein 52.8
PORK CHOPS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chops with salt and pepper.
- In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
- Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
- Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
- To serve, spoon the sauce over the meat and sprinkle with parsley.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm 1Tbs. of the olive oil in a frying pan or saute pan.
- In a bag or on a plate combine the flour, salt and pepper.
- Coat the chops with the seasoned flour.
- Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
- Transfer to a deep plate or platter and keep warm.
- Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
- Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
- Boil until reduced by half, about 1 minute.
- Add the chicken broth and again boil until reduced by half, about 5 minutes.
- Stir in the capers, lemon juice, salt and pepper to taste.
- Pour the sauce over the chops and serve immediately.
DIJON PORK CHOPS WITH CABBAGE AND FENNEL
While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.
Nutrition Facts : Calories 435 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 1533mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 10g fiber), Protein 36g protein.
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
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
PORK CUTLETS WITH CAPERS
Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.
Nutrition Facts : Calories 205 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
More about "pork chops with capers and fennel recipes"
SEARED PORK CHOPS IN CAPER SAUCE RECIPE - HOW TO FEED …
From howtofeedaloon.com
PORK CHOPS WITH CAPERS
From cookingwithnonna.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - TODAY.COM
From today.com
Author NBC Universal
- 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.
HOW TO MAKE PORK CHOPS WITH FENNEL AND CAPER SAUCE
From chefesrecipes.com
5/5 (2)Total Time 40 minsServings 4Calories 245 per serving
GIADA DE LAURENTIIS' PORK CHOPS WITH FENNEL & CAPER SAUCE
From everydaycookingadventures.com
Estimated Reading Time 2 mins
PORK CHOPS WITH FENNEL AND CAPER SAUCE RECIPE
From recipeland.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - COPYKAT CHAT FORUMS
From copykatchat.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE | RECIPE - PINTEREST
From pinterest.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE RECIPE
From pinterest.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE FOOD- WIKIFOODHUB
From wikifoodhub.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - BIGOVEN.COM
From bigoven.com
GIADA'S PORK CHOPS WITH FENNEL AND CAPER SAUCE VIDEOS RECIPE
From recipegoulash.cc
PORK CHOPS WITH FENNEL AND CAPER SAUCE - PHENOMENAL
From phenomenalphoods.com
CRISPY PORK CHOPS WITH FENNEL - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GIADA'S PORK CHOPS WITH FENNEL AND CAPER SAUCE - THE CHIC LIFE
From thechiclife.com
21 MEDITERRANEAN PORK CHOP RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - PLAIN.RECIPES
From plain.recipes
PORK CHOPS WITH FENNEL AND CAPER SAUCE : RECIPES - COOKING …
From cookingchanneltv.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - BEYONDMEALS.COM
From beyondmeals.com
PAN-ROASTED PORK CHOPS WITH SHALLOTS, FENNEL AND ARUGULA
From rachaelrayshow.com
TUSCAN PORK CHOPS WITH ROASTED GRAPES AND FENNEL
From rosemaryandmaple.com
PORK CHOPS WITH FENNEL - FOOD AND BEVERAGE
From fandbfood.com
PORK CHOPS WITH FENNEL AND CARROTS RECIPE - EASY RECIPES
From recipegoulash.cc
PORK CHOPS WITH ROASTED GRAPES AND FENNEL - JUST PLAIN COOKING
From justplaincooking.ca
PORK CHOPS WITH MUSTARD, ROSEMARY, AND CAPERS RECIPE
From myrecipes.com
BRINED PORK CHOPS WITH FRIED CAPERS & BROWNED BUTTER
From lcbo.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
CAST IRON SKILLET RECIPES: 31+ AMAZINGLY TASTY SKILLET RECIPES!
From bakeitwithlove.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE – RECIPES NETWORK
From recipenet.org
PORK CHOPS AND COUSCOUS WITH TOMATO-CAPER SAUCE RECIPE
From myrecipes.com
PORK CHOPS WITH FENNEL AND CAPER SAUCE - FOOD NETWORK
From foodnetwork.co.uk
PORK CHOPS, FENNEL AND OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CHOPS IN LEMON CAPER SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love