Crispy Fennel Pork Chops With Pan Fried Fennel Recipes

FENNEL PORK CHOPS

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.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

PAN FRIED PORK CHOPS WITH LEMONY FENNEL SALAD

Steps:

• With a mortar and pestle (or in a spice grinder), crush the seasoning ingredients until they are a fine powder. Set aside 1/2 teaspoon, and rub the rest into the chops.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until it almost smokes. Add the chops and cook till browned on the bottom, about 5-6 minutes. Flip the chops and continue cooking 3-4 minutes until done (about 135 F). Remove from pan and cover with foil to keep warm.
• To the same skillet over medium high heat, add 1/4 cup water and deglaze the pan with a wooden spoon. Whisk in the butter until melted and well combined. Add 1 tablespoon of the lemon juice. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
• Cut the fennel bulb in half. Core it, then slice it very thinly against the grain. Mince about 1/4 cup of the fennel fronds. Thinly slice the scallions on the diagonal. Set aside.
• In a medium bowl, add the 1/2 teaspoon of reserved seasoning. Add the remaining tablespoon olive oil and 2 tablespoons lemon juice. Whisk to combine. Add the fennel, scallions and parsley - toss to coat. Season with salt and pepper to taste.
• Plate the chops, pour the warm sauce over each one, then top with a quarter of the fennel salad.

BRINED PORK CHOPS WITH FENNEL

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.

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.