Pork Cutlets With Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

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 SHOULDER CUTLETS WITH FENNEL AND ASPARAGUS SALAD RECIPE



Pork Shoulder Cutlets with Fennel and Asparagus Salad Recipe image

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Provided by Claire Saffitz

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 steaks
3/4 cup all-purpose flour
2 large eggs, room temperature
1 1/2 cups dried breadcrumbs
2 tablespoons cornstarch
Kosher salt, freshly ground pepper
3/4 cup vegetable oil
Flaky sea salt
1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
6 asparagus, shaved lengthwise into ribbons with a vegetable peeler
1/2 small red onion, thinly sliced
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons olive oil

Steps:

  • Pound pork steaks between 2 layers of plastic wrap to 1/4" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
  • Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
  • Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
  • Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

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

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

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



Crispy Fennel Pork Chops with Pan-fried Fennel image

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

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

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 CUTLETS WITH FENNEL



Pork Cutlets with Fennel image

Breaded pork combined with crunchy fennel makes a one-pan recipe that you'll keep coming back to.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons plain dried breadcrumbs
1/2 teaspoon grated zest of lemon
1/4 pound (2 to 3) pork loin cutlets
Coarse salt and ground pepper
4 teaspoons olive oil
1 small fennel bulb (12 ounces with stalks), trimmed, halved, cored, and sliced, plus 2 tablespoons chopped fennel fronds, for garnish (optional)
1 clove garlic, thinly sliced

Steps:

  • On a sheet of waxed paper, combine breadcrumbs and lemon zest. Season pork with salt and pepper; dredge in breadcrumbs, pressing to adhere.
  • In a 10-inch nonstick skillet, heat 2 teaspoons oil over medium. Add pork; cook until lightly browned and just done, about 1 1/2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
  • Add 1 teaspoon oil to skillet. Add fennel and garlic; cook until lightly browned, about 3 minutes. Add 1/2 cup water, and cook until fennel is tender, 4 to 6 minutes. Stir in lemon juice and remaining oil. Season with salt; spoon over pork. Garnish with fennel fronds, if using.

FENNEL PORK CHOPS



Fennel Pork Chops image

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

4 pork chops
1 ½ teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 cup white wine

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 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

PEAR 'N' FENNEL PORK



Pear 'n' Fennel Pork image

Fresh fennel has a large bulbous base and pale green stems with wispy foliage. Often mislabeled as sweet anise, it has a sweeter and more delicate flavor than anise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup sliced onion
1 cup sliced fennel bulb
1 tablespoon butter
2 tablespoons cornstarch
2 cups pear nectar
3 tablespoons maple syrup
1/2 to 1 teaspoon ground nutmeg

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.

Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 390mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 33g protein.

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

FENNEL-CRUSTED PORK CHOPS WITH POTATOES AND SHALLOTS



Fennel-Crusted Pork Chops with Potatoes and Shallots image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 tablespoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon hot smoked Spanish paprika
3 tablespoons vegetable oil, divided
2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound small Yukon Gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
1/2 cup fresh flat-leaf parsley leaves
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
  • Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
  • Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
  • Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10-15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
  • Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
  • DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.

PORK CHOPS WITH TOMATO & FENNEL SAUCE



Pork Chops With Tomato & Fennel Sauce image

Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (5 ounce) lean boneless pork chops, visible fat trimmed off
1 garlic clove, peeled and split in half lengthwise
salt and pepper
1 fennel bulb, thinly sliced (about 2-3 cups)
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 (14 ounce) canned diced tomatoes, use the regular or chunky, not petite diced
3/4 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon thyme
salt and pepper

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.

Nutrition Facts : Calories 384.3, Fat 17.4, SaturatedFat 4.5, Cholesterol 95, Sodium 142.4, Carbohydrate 23.8, Fiber 7.3, Sugar 7.6, Protein 34.8

DIJON PORK CHOPS WITH CABBAGE AND FENNEL



Dijon Pork Chops with Cabbage and Fennel image

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

1 small head green cabbage (about 1-1/2 pounds)
1 small head red cabbage (about 1-1/2 pounds)
4 tablespoons whole grain Dijon mustard, divided
2 tablespoons light brown sugar
3 teaspoons kosher salt, divided
2-1/2 teaspoons pepper, divided
3 cups chicken stock
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
3 large Granny Smith apples, quartered
1 fennel bulb, cored and cut into 1/4-inch slices
3 teaspoons rubbed sage
6 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons all-purpose flour

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.

More about "pork cutlets with fennel recipes"

DOUBLE-FENNEL PORK CHOPS - RECIPE - FINECOOKING
double-fennel-pork-chops-recipe-finecooking image
Preparation. Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 2 tsp. salt and 1/4 tsp. pepper. Season the pork chops with 3 tsp. of the spice mixture. Melt the butter over …
From finecooking.com


CIDER-BAKED PORK WITH APPLE AND FENNEL RECIPE | DELICIOUS. MAGAZINE
cider-baked-pork-with-apple-and-fennel-recipe-delicious-magazine image
Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for 2 minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven. …
From deliciousmagazine.co.uk


PORK SHOULDER CUTLETS WITH FENNEL AND ASPARAGUS SALAD RECIPE
pork-shoulder-cutlets-with-fennel-and-asparagus-salad image
2015-03-24 Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon...
From bonappetit.com


RECIPE: SMOKY PORK CUTLETS & CRISPY CHICKPEAS WITH CARAMELIZED …
recipe-smoky-pork-cutlets-crispy-chickpeas-with-caramelized image
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. …
From blueapron.com


CRISPY PORK CUTLETS WITH FENNEL SALAD RECIPE | BON APPéTIT
2018-05-22 Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third …
From bonappetit.com
3.2/5 (4)
Estimated Reading Time 2 mins
Servings 4
  • Place cherries in a large resealable plastic bag and lightly crush with the palm of your hand to extract pits. Tear cherries into large pieces and transfer to a small bowl; discard pits. Add 2 tsp. vinegar and season with salt and pepper. Set aside for serving.
  • Working one at a time, place steaks in another large resealable plastic bag and pound to ¼" thick. Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third shallow bowl.
  • Season each cutlet with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off. Coat with panko mixture, pressing to adhere.
  • Heat oil in a large skillet over medium-high. Working in batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.


HOW TO MAKE A PORK CUTLET WITH APPLE & FENNEL SALAD - MEAT RECIPES
2010-03-28 In this video from iluvtheinternetchef, we learn how to make a pork cutlet with apple and fennel salad in under 10 minutes. Season your pork with sea salt on both sides, fresh ground pepper as well. She adds a whole grain mustard on both sides as well. Now add oil to a hot pan and lay the pork chops in the pan. Cook for 20 seconds on one side, 20 seconds on the other …
From meat-recipes.wonderhowto.com


PORK CHOPS WITH ORANGE & FENNEL SALAD RECIPE | EATINGWELL
Advertisement. Step 2. Season pork chops on both sides with fennel seeds, the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
From eatingwell.com


PORK CHOPS WITH FENNEL, ORANGE, AND OLIVE SALAD RECIPE
Let stand 5 minutes. Step 3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add ­fennel, fronds, and olives; toss gently to combine. Serve pork with salad.
From myrecipes.com


PORK CHOPS WITH FENNEL RECIPE - GOURMET TRAVELLER
2007-09-28 Main. 1. Heat 2 tbsp butter and oil in a large frying pan over medium heat, add pork chops and cook for 6 minutes each side or until just cooked through. Transfer plate, season to taste with sea salt and ground black pepper and cover loosely with foil to keep warm. 2. Drain excess oil from pan and add Marsala, red wine, garlic, fennel seeds and ...
From gourmettraveller.com.au


PORK CUTLETS WITH FENNEL AND APPLES - SOUVLAKI FOR THE SOUL
2012-05-29 The recipe today is a great mix of autumnal flavours.. The fennel gets roasted with some sweet red onions and some in season, crisp Red Delicious apples.This has been further flavoured with red wine vinegar and some white wine. Once the apples, onions and fennel have been roasted at a high heat they create this gorgeous, aromatic medley of flavours.
From souvlakiforthesoul.com


SPICED PORK CHOPS WITH APPLE FENNEL SLAW RECIPE | ONTARIO PORK
Slaw: Toss together fennel, apple, celery and red onion; set aside. Whisk together vinegar, orange juice, mustard, honey, orange zest, salt and pepper; whisking constantly, slowly drizzle in oil until well combined. Toss with fennel mixture. Let stand at room temperature for 20 minutes. Pork Chops: Meanwhile, season pork chops all over with ...
From ontariopork.on.ca


PAN-SEARED PORK CHOPS WITH ROASTED FENNEL AND TOMATOES RECIPE
Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate. Step 2 Add tomatoes, fennel, thyme, and garlic to …
From myrecipes.com


PORK CHOPS WITH APPLE, FENNEL AND SAGE RECIPE - FOOD & WINE
Step 1 Season the pork chops with salt and pepper. In a very large skillet, heat the olive oil until almost smoking. Cook the pork chops over high heat, turning once, until browned around the …
From foodandwine.com


PARMESAN PORK CUTLETS RECIPE - RECIPES FROM ITALY
2022-05-10 Add a pinch of fine salt. Now drain the meat slices from the milk and dip them one at a time into the beaten eggs. Step 5) – Then place the slices in the breadcrumbs and parmesan cheese. Press well with your hands so that the breading sticks completely on both sides. Step 6) – Prepare all the pork loin slices in this way.
From recipesfromitaly.com


CRISPY PORK CUTLETS WITH FENNEL SALAD | STEARNS FARM CSA
2020-07-13 Heat oil in a large skillet over medium-high. Working in batches, cook the cutlets, shaking the pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet. Season with salt. Place the fennel in …
From stearnsfarmcsa.org


PORK CHOPS WITH FENNEL AND JUNIPER RECIPE - RACHEL …
Preheat the oven to 425°. In a large cast-iron grill pan, heat the remaining 2 tablespoons of olive oil. Add the chops and cook over moderately high heat, turning once, until golden, about 5 …
From foodandwine.com


PAN-ROASTED PORK CHOPS WITH SHALLOTS, FENNEL AND ARUGULA
2022-01-04 Pat the pork dry and season generously with salt and pepper. Preheat a large cast-iron skillet over medium-high heat for 5 minutes. Add the oil and then the pork. Scatter the shallots, fennel wedges, and thyme around the chops. Cook, flipping the pork and tossing the vegetables halfway through, about 8 minutes total.
From rachaelrayshow.com


BEST PORK CHOPS WITH APPLES AND FENNEL SEED RECIPE - HOW TO …
This play on the classic pairing of pork chops and applesauce gets a big flavor boost from ground fennel, whole-grain mustard and a generous dose of butter. To grind the fennel seeds, use a mortar with a pestle or pulse them in an electric spice grinder. If you can find ground fennel at the grocery store, feel free to use it—you’ll need 5 ...
From 177milkstreet.com


ONE-PAN PORK CHOPS WITH FENNEL, ONION, AND APPLE | RECIPES | WW …
In a large bowl, combine onion, apple, fennel, oil and seasoning; toss to coat and spread out on a large nonstick baking sheet. Bake for 15 minutes. Meanwhile, season pork to taste with salt and pepper. After vegetable mixture has cooked for 15 minutes, remove pan from oven and toss; move vegetable mixture to sides of pan and add pork to middle ...
From weightwatchers.com


FENNEL RUBBED PORK CHOPS RECIPE - FOOD NEWS
Season the pork chops on both sides with salt and pepper and sprinkle with the herbes de Provence, pressing the herbs into the meat. Cook the chops until browned underneath and an instant-read thermometer inserted into the thickest part of the meat registers 140°F for medium, about 8 minutes per side.
From foodnewsnews.com


PORK CHOPS WITH FENNEL AND SAGE - RECIPE | SPICE TREKKERS
Sprinkle sage and fennel evenly on lamb. Tap gently with your hands so they stick well; salt and pepper. 2. Heat a large pan over medium. Add oil, then the lamb. Cook one side until it begins to change color, about 6-7 minutes. Turn over. 3. Peel orange zest in large pieces and place, with the garlic, between the pieces of meat.
From spicetrekkers.com


PAN-FRIED PORK CHOPS WITH ROASTED APPLE AND FENNEL
Toss fennel, shallots and apple on a large baking sheet with 2 tbsp oil and 1/2 tsp salt. Season with pepper. Arrange in 1 layer. Roast until golden, 10 to …
From chatelaine.com


PORK CHOPS WITH FENNEL AND LEMON - BIGOVEN.COM
Heat oil in a large skillet over medium-high heat. Cook pork chops until lightly browned, about 2 minutes per side. Transfer to a plate. Add fennel and onion to the same skillet and cook until lightly browned and softened, about 3 minutes. Add broth and lemon juice, bring to a simmer, cover, and cook until fennel is crisp-tender, about 5 minutes.
From bigoven.com


CRISPY PORK CUTLETS WITH FENNEL-CHICKPEA SLAW RECIPE | REAL SIMPLE
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the egg whites (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place on the prepared pan and bake until cooked through, 8 to 10 minutes.
From realsimple.com


PORK CHOPS WITH FENNEL | WILLIAMS SONOMA
2013-12-22 Reduce the heat to medium and add the fennel and bell peppers to the pan. Cook, stirring occasionally, until soft, about 5 minutes. Add the orange juice, increase the heat to high and cook until the liquid is reduced by half, 3 to 4 minutes. Season with salt and pepper. Return the chops to the pan and baste with the sauce. Garnish with the parsley.
From williams-sonoma.com


PORK LOIN CHOPS WITH A SAGE & FENNEL CRUST - RECIPE - FINECOOKING
Preparation. Using your fingers, thoroughly mix the sage, fennel seeds, lemon zest, salt, and pepper in a shallow baking dish or pie pan. Mix in the parsley. Coat the chops with the herbs as shown in the photo below. Stack the chops and wrap …
From finecooking.com


GARLIC PORK CHOPS WITH FENNEL-CITRUS SALAD RECIPE | EATINGWELL
Directions Step 1 Pat pork chops dry with a paper towel. Season on both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Step 2 Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 …
From eatingwell.com


BRAISED PORK CHOPS WITH FENNEL SAUCE RECIPE - THE RELUCTANT …
2008-01-29 Add the onion, garlic, fennel and a pinch of salt and pepper. Cook these ingredients on medium heat for about 5 minutes. Be sure to stir them often so they don't burn. Remove the pan from the heat and add the Pernod or anisette and return the pan back to the heat. Shake and cook for about 1 minute.
From reluctantgourmet.com


CRISPY PORK CHOPS WITH FENNEL - DELICIOUS. MAGAZINE
Season the pork chops with salt and pepper. Increase the heat and fry the chops in the pan for 2-3 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 to heat through, then serve garnished with the fennel fronds.
From deliciousmagazine.co.uk


BEST SEARED PORK CHOPS WITH FENNEL AND HERB SALAD RECIPE - HOW …
We had in mind Italian porchetta—spit-roasted pork seasoned with herbs, fennel and garlic—when seasoning these pork chops, but we narrowed the ingredients to those best suited for searing on the stovetop. We finish the chops with a simple lemon-accented, butter-enriched pan sauce and serve them with a fresh fennel and herb salad that ...
From 177milkstreet.com


SKILLET PORK CHOPS WITH BRAISED FENNEL AND SHALLOTS
Heat the oil in a large frying pan with a tightfitting lid over medium-high heat until shimmering. Add the pork chops and sear until golden brown on both sides, about 6 to 7 minutes total. Remove to a plate and set aside. Reduce the heat to medium and add the reserved fennel, onion, garlic, thyme, and remaining 1/4 teaspoon paprika to the pan.
From kerridice.com


FENNEL PORK CHOPS RECIPE - FOOD NEWS
Return the pork chops and any accumulated juices to the pan, nestling the chops in the fennel. Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read thermometer inserted into the center registers 140°F, about 8 to 10 minutes. Transfer the pork chops to a plate, cover loosely with foil, and let rest.
From foodnewsnews.com


ITALIAN PORK CHOPS MOZZARELLA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


10 BEST PORK WITH FENNEL CROCK POT RECIPES | YUMMLY
2022-04-30 Pork with Fennel Crock Pot Recipes Guided Slow Cooker Moroccan Chickpea Stew Yummly dried apricots, garlic cloves, sweet potato, cinnamon stick, ground coriander and 17 more Braised Pork With Fennel (Crock Pot) Genius Kitchen chicken bouillon granule, garlic cloves, pork shoulder, cold water and 10 more
From yummly.com


HERBY PORK CHOPS WITH FENNEL AND RADISH SLAW - JUST COOK
2021-05-17 For the slaw. Thinly slice radish and fennel bulb, reserving the fennel fronds. Fill a medium-size bowl with ice water, add the sliced vegetables, let sit at least 5 minutes (or prep ahead and allow to soak in the fridge overnight). Drain vegetables, set aside. In the same bowl, whisk together olive oil, vinegar, and mustard.
From justcook.butcherbox.com


Related Search