Best 2 Pork Shoulder Cutlets With Fennel And Asparagus Salad Recipes

Indulge in a culinary journey with our succulent Pork Shoulder Cutlets with Fennel and Asparagus Salad. This delectable dish tantalizes the taste buds with its tender, juicy pork cutlets, infused with a symphony of aromatic herbs and spices. Perfectly complemented by a refreshing salad of crisp fennel, tender asparagus, and a tangy vinaigrette, this recipe promises a harmonious balance of flavors and textures. Additionally, we'll guide you through creating a flavorful Pork Shoulder Roast with Apricot Glaze, a hearty and comforting dish perfect for special occasions. And for a quick and easy weeknight meal, our Pan-Seared Pork Chops with Apple Cider Pan Sauce offers a delightful combination of sweet and savory flavors. Get ready to embark on a culinary adventure with our diverse selection of pork recipes, each offering unique taste experiences that will leave you craving more.

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

BRINED PORK CHOPS WITH FENNEL

Brined Pork Chops With Fennel image

Pork and fennel - both fennel seed and the bulb-shaped vegetable - are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.

Provided by David Tanis

Categories dinner, lunch, weekday, steaks and chops, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 16

Ingredients

1/4 cup kosher salt
2 tablespoons granulated sugar
2 bay leaves
6 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
1 teaspoon fennel seeds, lightly crushed
2 bone-in pork chops, about 12 ounces each
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
3 or 4 trimmed fennel bulbs, about 1 pound, sliced 1/4-inch thick
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons roughly chopped parsley
A few tender green fennel fronds
Lemon wedges, for serving

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.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Spicy Grilled Pork With Fennel, Cumin and Red Onion image

Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.

Provided by Melissa Clark

Categories meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt
1 lime, plus some wedges for serving
1/4 cup cilantro or basil, leaves and tender stems, plus more for serving
2 tablespoons fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 teaspoon honey
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced, for serving

Steps:

Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

Tips:

To save time, you can use pre-cut pork shoulder cutlets. If you are using a whole pork shoulder, cut it into 1-inch thick cutlets.
Pork shoulder cutlets can be cooked in a variety of ways, including grilling, roasting, and pan-frying. For this recipe, we will pan-fry them.
To ensure that the pork shoulder cutlets are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
Fennel and asparagus salad is a great way to add some freshness and flavor to your meal. The fennel adds a slightly sweet and anise-like flavor, while the asparagus adds a touch of bitterness.
You can use any type of salad dressing that you like for this recipe. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a good option.

Conclusion:

Pork shoulder cutlets with fennel and asparagus salad is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork shoulder cutlets are tender and flavorful, and the fennel and asparagus salad is a refreshing and healthy accompaniment. This recipe is sure to please everyone at your table.