Best 5 Brined Pork Chops With Fennel Recipes

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Indulge in the tantalizing flavors of brined pork chops elevated with the aromatic essence of fennel. This culinary journey takes you through a symphony of succulent pork chops, expertly brined to achieve unparalleled tenderness and infused with a medley of herbs and spices. Fennel, with its distinctive licorice-like flavor, adds a captivating layer of complexity, complemented by the warmth of garlic and the tang of citrus. Discover the art of crafting this delectable pork chop dish, presented in three enticing variations: pan-seared, oven-roasted, and grilled. Each method promises a unique textural experience, ensuring an unforgettable dining experience.

Let's cook with our recipes!

PEAR 'N' FENNEL PORK



Pear 'n' Fennel Pork image

Fresh fennel has a large bulbous base and pale green stems with wispy foliage. Often mislabeled as sweet anise, it has a sweeter and more delicate flavor than anise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup sliced onion
1 cup sliced fennel bulb
1 tablespoon butter
2 tablespoons cornstarch
2 cups pear nectar
3 tablespoons maple syrup
1/2 to 1 teaspoon ground nutmeg

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.

Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 390mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 33g protein.

PORK THREE WAYS: BRINED PORK CHOPS, FENNEL-FONTINA SAUSAGE, AND SWISS CHARD WITH BACON AND FENNEL OVER POLENTA CAKES



Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes image

Provided by Anne Burrell

Time 2h55m

Yield 4 servings

Number Of Ingredients 39

1/2 cup kosher salt
1/3 cup sugar
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
Stalks and fronds from 1 fennel bulb, chopped
1 rib celery, chopped
2 cloves garlic
Water
4 bone-in pork rib chops
2 tablespoons wild fennel pollen, plus more, if needed
2 pounds pork shoulder, cut into 1-inch chunks (pork should have a good amount of fat)
3 cloves garlic, smashed
2 tablespoons kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon fennel seed
1 tablespoon ground coriander
1/4 cup cold water
1/2 cup Fontina cheese, small dice
Hog casing
Olive oil
Olive oil
2 cloves garlic, smashed
Crushed red pepper flakes
3 slices bacon, cut into lardons
5 Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1 fennel bulb, thinly sliced
1/4 to 1/2 cup chicken stock
Kosher salt
1 cup milk
2 cups water
1 bay leaf
Pinch cayenne pepper
Kosher salt
1 cup polenta
4 fresh sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano-Reggiano
Quality olive oil, for drizzling

Steps:

  • For the brine: In a large container, add the salt, sugar, coriander, red pepper flakes, fennel, celery, garlic, and enough water to cover the chops and stir to combine. Submerge the pork chops in the brine and let sit in the refrigerator until ready to cook, at least 30 minutes.
  • Bring the chops to room temperature before cooking. Remove the chops from the brine, discarding the brine.
  • For the chops: Preheat a cast iron pan.
  • Roll the fat edge of each pork chop in the fennel pollen. Place the pork chops gently in the heated pan.
  • Sear the chops on all sides and cook for about 9 minutes. Remove the chops from the pan and let rest in a warm place before serving. The doneness of the meat should be about medium to medium-well and be very juicy.
  • For the fennel-fontina sausage: Preheat the oven to 350 degrees F.
  • Season the pork shoulder with the garlic, salt, red pepper flakes, fennel seed, and coriander. Grind the pork twice through the large grind of a stand mixer fitted with a meat grinder attachment. Gently stir in the cheese. Add the cold water and mix lightly. Stuff the ground pork into a casing using the sausage horn attachment to the stand mixer and twist off into evenly sized links. Transfer to a parchment-lined sheet pan and roast in the oven for 15 to 20 minutes.
  • Preheat a saute pan and drizzle with olive oil. Remove the sausages from the oven and brown them in the pan.
  • For the Swiss chard: Coat a saute pan with olive oil. Toss in the garlic, red pepper flakes, bacon, and a couple drops olive oil. Bring the pan to medium heat. When the garlic is golden and very aromatic, remove it and discard.
  • When the bacon has become crispy, toss in the Swiss chard stems and fennel and saute for 5 minutes. Stir in the chicken stock, as needed, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, 3 to 4 minutes.
  • For the polenta cakes: In a saucepan, combine the milk, water, bay leaf, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. (Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.)
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit of grated Parmigiano.
  • For plating: Place 1 polenta cake on each plate and top with Swiss chard and bacon. Lean 1 chop on each polenta cake. Slice the sausages on the bias and plate 2 slices on each plate. Finish with a drizzle of olive oil.

BRINED PORK CHOPS WITH FENNEL POLLEN



Brined Pork Chops with Fennel Pollen image

Categories     Pork     Side     Brine

Yield serves: 6

Number Of Ingredients 12

3 to 4 tablespoons kosher salt
2 to 3 tablespoons sugar
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon crushed red pepper
3 bay leaves
1 onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
4 cloves garlic, smashed
6 bone-in pork loin chops (nice fatties!)
2 tablespoons wild fennel pollen (or substitute toasted ground fennel seeds)

Steps:

  • In a large bowl, combine 2 quarts water with the salt, sugar, fennel seeds, coriander seeds, red pepper, bay leaves, onion, carrots, celery, and garlic. (The amount of salt and sugar you use depends on your personal taste.) Submerge the pork chops in the brine, cover, and refrigerate for 2 days (if you don't have 2 days, at least brine the chops overnight). Remove the chops from the brine, discard the brine, and cook these bad boys!
  • Preheat the grill to medium-high.
  • Roll the fat edge of each pork chop in the fennel pollen.
  • Place the chops on the grill over medium-high heat and cook for 3 to 4 minutes. Rotate the chops 90 degrees to create beautiful crosshatched grill marks; continue to cook for another 3 to 4 minutes. Turn the chops over and repeat this process on the second side. If the chops start to burn, move them to a cooler part of the grill. Stand the chops up and grill the fat edge-you want to get it nice and crispy and release the lovely aroma of the fennel pollen. Remove the chops from the grill and let them rest in a warm place for 8 to 10 minutes before serving. The meat should be pink in the middle and very juicy.
  • ANNE ALERT!
  • This is a plan-ahead recipe! The brine takes a couple of days, but it's really worth the effort.

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.

FENNEL-BRINED PORK CHOPS WITH QUINCE CHUTNEY



Fennel-Brined Pork Chops with Quince Chutney image

Categories     Pork     Side     Roast     Dinner     Quince     Brine     Chill     Kosher     Raw     Simmer

Yield serves 4

Number Of Ingredients 17

Brine
1 quart cold water
1/3 cup kosher salt
1/4 cup sugar
3 cloves garlic, peeled and smashed
1/2 teaspoon fennel seed, coarsely crushed in a mortar
1/2 teaspoon coarsely cracked black pepper
2 bay leaves, crumbled
1 sprig fresh rosemary, leaves only
4 bone-in pork chops (about 1 1/2 inches thick, 10 to 12 ounces each)
Chutney
2 cups Cakebread Cellars Chardonnay
2 cups sugar
1/2 cup cider vinegar
1 cinnamon stick
2 large quinces, peeled, quartered, cored, and cut into 1/2-inch dice
2 tablespoons vegetable oil

Steps:

  • For the brine: Bring all the ingredients to a simmer in a saucepan. Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath. Put the chops in a nonreactive container just large enough to hold them in a single layer. Add the chilled brine-it should cover the chops-then cover the container and refrigerate overnight. Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
  • For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the quince, stir to moisten, and return to a simmer. Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes. Let cool to room temperature. Remove the cinnamon stick.
  • Preheat the oven to 450°F.
  • Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat. Add the vegetable oil. When the oil is hot, add the chops. Cook until nicely browned in spots, 3 to 4 minutes, then turn the chops with tongs, reduce the heat slightly, and sear on the second side, about 2 minutes. Place the skillet in the oven. Roast until the chops register 135°F on an instant-read thermometer, 8 to 10 minutes longer. (Insert the thermometer horizontally to get an accurate reading.) Let rest for 5 minutes before serving to allow the juices to settle.
  • To serve, transfer the chops to individual dinner plates or a serving platter. Spoon some of the chutney over them, or pass the chutney separately. Serve immediately.
  • Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.

Tips:

  • For the best flavor, use high-quality pork chops that are at least 1 inch thick.
  • Make sure to brine the pork chops for at least 4 hours, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
  • When cooking the pork chops, be sure to sear them over high heat to create a nice crust. Then, reduce the heat and cook the pork chops until they are cooked through.
  • Serve the pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
  • If you don't have time to brine the pork chops, you can simply season them with salt, pepper, and other spices before cooking.
  • You can also cook the pork chops in the oven. Preheat the oven to 400 degrees Fahrenheit and cook the pork chops for 15-20 minutes, or until they are cooked through.
  • If you want to add more flavor to the pork chops, you can marinate them in a mixture of olive oil, herbs, and spices before cooking.

Conclusion:

Brined pork chops with fennel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the fennel adds a nice touch of sweetness and anise flavor. This dish is sure to please everyone at the table.

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