Braised Pork Chops and Fennel
One pan is all you’ll need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a piece of crusty bread. This Braised Pork Chops and Fennel recipe is a keeper.
Braised Pork Chops and Fennel
One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you'll want to sop up with crusty bread.
Ingredients
- 1 med fennel bulb (about 12 oz), stalks removed & discarded
- 2 tsp kosher salt plus more as needed
- 1/2 tsp freshly ground black pepper plus more as needed
- 3/4 tsp hot paprika
- 2 TB olive oil
- 1/2 medium yellow onion thinly sliced
- 3 bonw-in pork loin chops one inch thick cuts
- 2 med garlic cloves thinly sliced
- 1 tsp fresh thyme leaves finely chopped
- 1/2 cup chick broth low-sodium
- 1/2 cup dry vermouth
- 1 tsp Dijon mustard
- 1 tsp lemon zest finely grated
- 1 tsp lemon juice freshly squeezed
Instructions
- Trim the top and bottom of the fennel bulb and cut in half through the core. Cut each half lengthwise into 1/4-inch-thick slices, set aside.
- Plase the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine. Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture, set aside.
- Heat the oil in a large frying pan with a tight-fitting lid over medium-high heat until simmering. Add teh pork chops and sear until golden brown on both sides, about 6-7 minutes total. Remmove to a plate, cover loosely with foil and let rest.
- Reduce the heat to medium and add the reserved fennel, onion, garlic,thyme and remaining 1/4 teaspoon of paprika to the pan. Season with salt and pepper and saute until the fennel begins to brown, about 5 minutes. Add the broth and vermouoth and bring to a boil, scraping up any browned bits from teh bottom of the pan.
- Return the pork chops and any accumulated juices to the pan, nestling the chops into the fennel. Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read-thermometer inserted into teh center registers 140° F, about 8 to 10 minutes. Remove the pork chops to a plate, cover loosely with foil and let rest.
- Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Remove fro heat, add the mustard, zest and lemon juice, and stir to combine. Season with additional salt and pepper to taste. Serve with the sauce alongside the pork chops and fennel.
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