Dinner Tonight: Pork Chops with Braised Fennel and Caramelized Onions
Dinner Tonight: Pork Chops with Braised Fennel and Caramelized Onions could be just the gluten free recipe you've been looking for. For $2.81 per serving, you get a main course that serves 4. One serving contains 492 calories, 33g of protein, and 33g of fat. 28 people have tried and liked this recipe. A mixture of fennel seeds, garlic, red onions, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 75%, this dish is solid. Similar recipes include Dinner Tonight: Pork Chops with Vermouth-Braised Fennel, Dinner Tonight: Pork Chops Braised in Hard Cider, and Dinner Tonight: Italian Sausage with Caramelized Onions, Mustard, and Giardineria.
Servings: 4
Ingredients:
4 tablespoons butter
1 cup chicken stock
2 large fennel bulbs, trimmed and sliced
2 tablespoons fennel seeds
3 cloves garlic, peeled and chopped
4 pork chops
2 large red onions, peeled and finely sliced
3 tablespoons vegetable oil
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 In a small skillet, heat the 2 tablespoons of oil over medium-low heat and add the onion. Cook, stirring occasionally, until sweet and caramelized, about 25 minutes. 2 In the meantime, combine the fennel, stock, butter, garlic, fennel seeds, and a pinch of salt and pepper in a large shallow pan. Bring to a boil and simmer, covered, for 10 minutes. Remove the cover and continue cooking until the fennel is mostly soft but not mushy and the liquid is mostly evaporated. Adjust for seasoning to taste. To finish cooking, turn the heat to medium-high and cook off the remaining liquid, allowing the fennel to brown a little bit. 3 . In a third skillet, heat the remaining tablespoon of oil. Season the pork chops and cook to desired doneness, depending on thickness, 3 to 5 minutes per side on medium-high. Remove the chops to rest, and add a splash of water to deglaze the pan. Pour the pan drippings into the fennel mixture. Serve the chops on a bed of fennel, topped with the onions.
Step by step:
1. In a small skillet, heat the 2 tablespoons of oil over medium-low heat and add the onion. Cook, stirring occasionally, until sweet and caramelized, about 25 minutes.
2. In the meantime, combine the fennel, stock, butter, garlic, fennel seeds, and a pinch of salt and pepper in a large shallow pan. Bring to a boil and simmer, covered, for 10 minutes.
3. Remove the cover and continue cooking until the fennel is mostly soft but not mushy and the liquid is mostly evaporated. Adjust for seasoning to taste. To finish cooking, turn the heat to medium-high and cook off the remaining liquid, allowing the fennel to brown a little bit.
4. . In a third skillet, heat the remaining tablespoon of oil. Season the pork chops and cook to desired doneness, depending on thickness, 3 to 5 minutes per side on medium-high.
5. Remove the chops to rest, and add a splash of water to deglaze the pan.
6. Pour the pan drippings into the fennel mixture.
7. Serve the chops on a bed of fennel, topped with the onions.
Nutrition Information:
covered percent of daily need
