Best 3 Fennel Crusted Pork Chops With Potatoes And Shallots Recipes

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Indulge in a culinary masterpiece with our fennel-crusted pork chops, a delectable dish that harmonizes the robust flavors of fennel, juicy pork, and aromatic shallots. Alongside these succulent pork chops, we present a medley of roasted potatoes and shallots, creating a symphony of textures and flavors that will tantalize your taste buds. This comprehensive recipe guide will take you through the steps of preparing this mouthwatering meal, ensuring a perfect balance of flavors and a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PORK WITH FENNEL AND POTATOES



Pork with Fennel and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
1 1/2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large fennel bulb, cut into wedges
4 cloves garlic, thinly sliced
1 pound small red-skinned potatoes, quartered
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons roughly chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
  • Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

Nutrition Facts : Calories 482 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 137 milligrams, Sodium 366 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 38 grams

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.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

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

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

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

Tips:

  • Pork chops should be 1 1/2 - 2 inches thick for best results. Thinner chops will cook too quickly and dry out.
  • Use a meat mallet to pound the pork chops to an even thickness. This will help them cook evenly.
  • Marinate the pork chops for at least 30 minutes, or up to overnight. This will help them absorb the flavors of the marinade.
  • Cook the pork chops over medium heat. This will prevent them from burning or overcooking.
  • Use a meat thermometer to check the internal temperature of the pork chops. They are done when they reach 145 degrees Fahrenheit.
  • Let the pork chops rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Fennel-crusted pork chops with potatoes and shallots is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork chops are juicy and flavorful, and the fennel crust adds a nice crispy texture. The potatoes and shallots are a great addition to the dish, and they help to round out the flavors.

This recipe is a great way to show off your culinary skills, and it is sure to impress your guests. So next time you are looking for a delicious and easy-to-make pork chop recipe, give this one a try.

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