Grilled Fennel Spiced Pork Chops Wsage Lemon Vinaigrette Recipes

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC

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.

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC

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.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

GRILLED LEMON HERB PORK CHOPS

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.