Best 12 Pork Chop With Fennel And Rosemary Recipes

PORK CHOPS WITH FENNEL AND CAPER SAUCE

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 WITH FENNEL AND ROSEMARY

Steps:

• Combine fennel seeds, 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^F in center part of chop). Turn meat once during cooking. Serve immediately.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
• In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
• Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

Steps:

• In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
• Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
• Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, heat oil over medium-high heat.
• Pat chops dry with a paper towel and add to the skillet.
• Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
• Remove the fat from the skillet.
• Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
• Saute for 1 minute in the hot skillet.
• Return the skillet to heat and add the chicken broth, wine, and fennel.
• Bring to a boil.
• Lower heat, cover, and simmer for 5 minutes.
• Remove the chops to an ovenproof casserole dish and cover foil lid.
• Place in the oven and let the chops continue cooking for 20 minutes.
• While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
• In a small bowl, mix the remaining room-temperature broth with the cornstarch.
• Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
• Season with salt and pepper, to taste.
• Serve chops with sauce spooned over each portion.
• Good served with rice pilaf!
• I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.

PORCHETTA PORK CHOPS

Steps:

• Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
• Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
• Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
• Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
• Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

BRINED PORK CHOPS WITH FENNEL

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

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.

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

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.

ROAST PORK WITH FENNEL & ROSEMARY

Steps:

• Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
• Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
• Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

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.