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Fennel-Orange Pork Chops
Posted by Peggy on February 25, 2013
Recipe: Orange-Fennel Pork Chops
2 teaspoons fennel seed
4, 1-inch thick, center cut pork chops
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, cored and cut into 1/4-inch slices, plus 1/3 cup chopped fennel fronds
3/4 cup (low-sodium or light) chicken stock
2 oranges, peeled and sectioned, zest reserved for garnish if desired
2 tablespoons canola or vegetable oil
Crush fennel seeds in a mortar and pestle or with the back of a skillet. Transfer to a bowl and combine with 2 teaspoons kosher salt and 1 teaspoon freshly ground pepper. Season both sides of the pork chops with 3 teaspoons of this mixture.
In a large, heavy-bottomed skillet, heat butter and olive oil over medium heat. Place sliced fennel, chicken stock and remaining fennel seasoning in pan and cook until tender, about 10 minutes. Stir in oranges and chopped fennel; remove from pan and reserve.
Wipe pan clean and heat oil over medium-high heat. Cook pork chops 6-7 minutes per side, adjusting heat as needed so chops sizzle but don't burn. Chops are done when the meat is white close to the bone; don't overcook.
Remove chops and place fennel orange mixture in pan; quickly reheat then serve over chops, garnishing with orange zest, if desired.
Number of servings (yield):
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