Panfried Pork Chops With Pomegranate And Fennel Salsa Food

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CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL



Crispy Fennel Pork Chops with Pan-fried Fennel image

The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

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.

SKILLET PORK CHOPS WITH SALSA VERDE



Skillet Pork Chops with Salsa Verde image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
Extra-virgin olive oil, for cooking
2 cups loosely packed fresh Italian parsley leaves
2 tablespoons capers, drained
1 tablespoon lemon juice plus 1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne, or to taste
3 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1/3 cup extra-virgin olive oil

Steps:

  • For the pork chops: Preheat the oven to 425 degrees F.
  • Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
  • For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
  • For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

SALSA SKILLET PORK CHOPS



Salsa Skillet Pork Chops image

There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. - Deanna Ellett, Boynton Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh whole kernel corn
1 can (15 ounces) pinto beans, rinsed and drained
1-1/4 cups chunky salsa
2 tablespoons water
1 teaspoon ground cumin

Steps:

  • Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 366 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 548mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

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.

BRINED PORK CHOPS WITH FENNEL



Brined Pork Chops With Fennel image

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

1/4 cup kosher salt
2 tablespoons granulated sugar
2 bay leaves
6 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
1 teaspoon fennel seeds, lightly crushed
2 bone-in pork chops, about 12 ounces each
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
3 or 4 trimmed fennel bulbs, about 1 pound, sliced 1/4-inch thick
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons roughly chopped parsley
A few tender green fennel fronds
Lemon wedges, for serving

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.

FENNEL PORK CHOPS



Fennel Pork Chops image

Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.

Provided by KITTYGUTZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 35m

Yield 4

Number Of Ingredients 4

4 pork chops
1 ½ teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 cup white wine

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.

Nutrition Facts : Calories 172 calories, Carbohydrate 2.6 g, Cholesterol 36.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 704.6 mg, Sugar 0.6 g

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