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.
PORK CHOPS IN TOMATO SAUCE
"This is a variation of a main dish that my dad always made," writes Cindy Glancy of Point Pleasant, New Jersey. "I now add some special touches of my own when I make it for my husband and two children. The tender chops are fast to fix on a weeknight."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 417mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TOMATO PORK LOIN CHOPS
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Provided by MLYIN
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
- Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
- Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 8.6 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 339.8 mg, Sugar 4.6 g
PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA
Categories Pork Sauté Quick & Easy Wheat/Gluten-Free Back to School Dinner Pork Chop Fennel Fall Winter Pan-Fry Pomegranate Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
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.
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
PORK CHOP WITH FENNEL AND ROSEMARY
Steps:
- Combine fennel seed, rosemary, garlic powder, onion powder, salt and pepper in a food processor or blender.
- Process until fine. Stir in oil. Spread the mixture on both sides of pork chops
- Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160 degrees F in center part of chop.) Turn meat once during cooking. Serve immediately.
PORK CHOPS WITH TOMATO & FENNEL SAUCE
Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes.
- Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
- Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.
Nutrition Facts : Calories 384.3, Fat 17.4, SaturatedFat 4.5, Cholesterol 95, Sodium 142.4, Carbohydrate 23.8, Fiber 7.3, Sugar 7.6, Protein 34.8
PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA
You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.
Provided by Lovecooking
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
- Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
- Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 34.1 g, Cholesterol 112.5 mg, Fat 17.9 g, Fiber 5.1 g, Protein 40.7 g, SaturatedFat 6.9 g, Sodium 690.5 mg, Sugar 11.3 g
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Make and share this Pork Chops With Fennel and Caper Sauce recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 579.9, Fat 30, SaturatedFat 7.5, Cholesterol 152, Sodium 751.7, Carbohydrate 19.8, Fiber 6.6, Sugar 5.6, Protein 52.8
PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC
Provided by Sarah Belk
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1016 milligrams, Sugar 6 grams, TransFat 0 grams
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PAN-SEARED PORK CHOPS WITH ROASTED FENNEL AND TOMATOES
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- Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.
- Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.
- Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.
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- Pat dry the pork chops and sear for 2-3 minutes on each side (time depends on the thickness) in a very hot pan drizzled with olive oil.
- Remove the pork chops from the pan, season with salt and pepper on each side and set them aside.
- In the same pan add some more olive oil and the garlic. Sauté for 2-3 minutes, then add the fennel seeds and the tomato sauce.
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