Double Fennel Pork Chops

By Fresh2

Both Fennel seed and sauteed fresh fennel bring big flavor to simple pork chops

Ingredients

• 2 tsp fennel seed
• Kosher salt and freshly ground black pepper
• Four 1-inch thick center cut bone in pork loin chops (about 12 ounces each), trimmed
• 3 Tbls unsalted butter
• 2 medium fennel bulbs (2 lbs), trimmed, cored, and cut into 1/4 inch thick strips, plus 1/4 cup coarsely chopped fronds
• 3/4 cup lower salt chicken broth
• 3 tbls coasely chopped fresh flat-leaf parsley
• 2 tbls vegetable oil

Preparation

Step 1

Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 2 tsp salt and 1/4 tsp pepper. Season the pork chops with 3 tsp of the spice mixture.

Melt the butter over medium heaty in a 12-inch skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture.

Cover the skillet, increase the heat to medium high and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes (reduce the heat if the fennel browns too quickly).

Uncover, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 Tbls of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and the fronds, season to taste with salt and pepper, and transfer to a medium bowl.

Wipe out the pan, add the oil, and heat over medium high heat. Add the pork chops and cook, turning once with tongs, until well browned and cooked through, (10 to 12 minutes) (To check for doneness, make a small cut near the bone and look inside. The pork should still have a hint of pinkness). Serve the pork chops with the fennel.