Pork Potato And Fennel Casserole Recipes

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

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.

PORK, POTATO, AND FENNEL CASSEROLE

Steps:

• Place pork in a marinade of thyme, fennel seeds, garlic and wine for 6 hours or overnight.
• Drain pork from marinade, reserving marinade, and pat pork dry.
• Remove fronds from fennel and reserve; cut bulbs into 6 sections and set aside until needed.
• Cook pancetta in 2 tbsp of the olive oil until the fat renders, then place pancetta in the bottom of crockpot.
• In the remaining oil in pan, add onions, fennel, and potatoes and cook for 5 minutes.
• Place vegetables into the crockpot.
• Dredge pork in flour and shake away excess.
• Add remaining 1 tbsp of olive oil to pan and cook pork until browned on all sides.
• Add marinade to the pan, season with salt and pepper, bring to a boil and cook 2 minutes.
• Place pork/marinade mixture into crockpot and stir everything together.
• Cover and cook on low for 8-10 hours or until pork is tender and cooked through.
• To serve, garnish with lemon zest, garlic, parsley, and fennel fronds before plating.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

PORK WITH FENNEL AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
• Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

POTATO AND PORK BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes.
• Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).

FENNEL AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
• Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
• Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)
• Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

FENNEL-POTATO AU GRATIN

Steps:

• In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat. , Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
• Place slices potatoes in 1 and 1/2 quart baking dish.
• Alternate layers of pork chops,onion,and potatoes.
• Pour soup over top.
• Cover with lid.
• Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.

PORK AND FENNEL CASSEROLE

Steps:

• 1.Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
• 2.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
• 3.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
• 4.Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
• 5.Add the chickpeas and olives and cook for a further 15 minutes.
• 6.Stir in the parsley and serve.