Fennel Pork Chops

By á-1228

Fennel seed brings flavor to pork chops

Ingredients

• 2 tsp fennel seed
• kosher salt and pepper
• 4 1 inch boneless pork chops
• 3 Tbs. 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 chicken broth
• 3 Tbs. chopped fresh flat leaf parsley
• 2 Tbs vegetable oil

Details

Servings 4

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 ts. of the spice mixture.

Melt the butter over medium heat 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 MH, 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 the the remaining 1/4 cup broth and 2 Tbs. 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. Serve the pork chops with the fennel.