PARMESAN PORK CHOPS WITH ARUGULA-FIG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with foil. Season the pork chops with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and sear until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet (reserve the skillet).
- Mix the parmesan, oregano, lemon zest and garlic in a small bowl. Sprinkle on the pork chops. Bake until just cooked through, about 5 minutes. Remove from the oven and let rest 5 minutes.
- Meanwhile, add the figs and 3 tablespoons water to the reserved skillet. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss. Serve with the pork.
Nutrition Facts : Calories 446 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 83 milligrams, Sodium 286 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 38 grams
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES
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
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
BRINED PORK CHOPS WITH FENNEL
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
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.
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ROAST PORK WITH FENNEL AND APPLE SALAD …
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4.5/5 (10)Estimated Reading Time 5 minsServings 8
- Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
- Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
- Season pork with 1 tsp. kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
- Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
CRISPY PORK CUTLETS WITH FENNEL SALAD RECIPE …
From bonappetit.com
3.3/5 (4)Author Molly BazServings 4Estimated Reading Time 2 mins
- 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.
68 FENNEL RECIPES FOR SHAVING, ROASTING, PICKLING, AND MORE
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Author Ali Francis
- Rigatoni With Fennel and Anchovies. Something truly magical happens when fennel, garlic, and anchovies get caramelized together. View Recipe.
- Tangy Brisket With Fennel and Herbs. Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots. View Recipe.
- Spiced Roast Pork With Fennel and Apple Salad. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
- Collard Greens Salad With Fried Plantain and Sumac. Collard greens aren’t just for braising; use them in this anytime-of-day salad, with thinly sliced fennel and a sweet and tangy dressing.
- Butter-Basted Rib Eye with Crunchy Fennel Salad. Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. View Recipe.
- Steak Sandwiches with Fennel Slaw. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia. View Recipe.
- Crunchy Pickle Salad. A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish, like this giant pork roast. But don’t worry, it’s not one briny mouthful, there are a lot of different textures going on between the crisp fennel, juicy pickles, and crunchy nuts.
- Big Batch Chicken Thighs With Fennel and Scallions. Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
- Crunchy Gochujang Fennel. The dressing would also be crazy delicious on virtually any vegetable—cooked or raw. View Recipe.
- Chickpea Pancakes with Kale and Fennel. Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water). View Recipe.
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- Crispy Pork Cutlets with Fennel Salad. Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner. View Recipe.
- Silky Pork and Cumin Stew. Serve this huge pot of flavorful stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
- Pan-Roasted Brined Pork Chop. Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.
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- Double-Pork Carnitas. Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. View Recipe.
- Spicy Pork and Mustard Green Soup. It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.
- Spicy Pork Bowl With Greens and Carrots. Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly. View Recipe.
- Maple-Habanero Glazed Pork Steaks. Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot. View Recipe.
- Peanut Rice Noodles with Pork and Collard Greens. This one goes out to all the peanut sauce fans out there. View Recipe.
- Pork Ragù over Creamy Polenta. Leftover sauce? Bring a pot of water to boil: It’s pasta night. View Recipe.
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