Pan Fried Pork Chops With Lemony Fennel Salad Recipes

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

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.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

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.

FRAGRANT PORK WITH FENNEL SLAW

Steps:

• Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
• Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

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.

PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA

Steps:

• Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
• Serve chops topped with salsa.