GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
GRILLED FENNEL-SPICED PORK CHOPS WITH SAGE-LEMON VINAIGRETTE
Steps:
- For vinaigrette: Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified. For Pork: 1. Heat your grill to medium-high. Place the fennel seeds, salt, and peppercorns in a spice mill and process until finely ground. Alternatively, combine the spices ona cutting board and crush them with the bottom of a heavy pot. 2. Brush pork with oil and season on both sides with fennel mixture. 3. Grill the pork until slightly charred on both sides and cooked to medium-well, 4-5 min per side. 4. Transfer pork to a place and immediately drizzle each chop with 2 T of the sage-lemon vinaigrette. Let the chops rest for 5 minutes until serving. Serving the remaining vinaigrette on the side if desired.
BRINED PORK CHOPS WITH FENNEL
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
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.
PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC
Provided by Sarah Belk
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat oven to 225 degrees.
- Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 5 to 6 minutes on each side or until deep golden brown. Pour off fat.
- Remove skillet from heat (leave pork chops in skillet) and add garlic. Cook 1 minute in the hot skillet.
- Return skillet to heat and add 1 cup broth, the wine and fennel, and bring to a boil. Lower heat and simmer covered 5 minutes.
- Remove chops to a pie plate or other ovenproof dish and cover lightly with foil (set skillet aside). Place chops in the oven and cook 10 to 15 minutes, or until a meat thermometer registers 160 degrees when placed near the bone.
- Meanwhile, simmer the sauce in the skillet 5 minutes or until reduced slightly.
- In a small cup or bowl mix remaining 1/4 cup broth (it should be cold or room temperature) with the cornstarch. Add this mixture to the sauce and boil 1 minute, or until lightly thickened. Taste, adding salt and pepper, if desired. Serve chops "smothered" with sauce.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1016 milligrams, Sugar 6 grams, TransFat 0 grams
PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC
Make and share this Pork Chops Smothered with Fennel and Garlic recipe from Food.com.
Provided by Julesong
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large skillet, heat oil over medium-high heat.
- Pat chops dry with a paper towel and add to the skillet.
- Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
- Remove the fat from the skillet.
- Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
- Saute for 1 minute in the hot skillet.
- Return the skillet to heat and add the chicken broth, wine, and fennel.
- Bring to a boil.
- Lower heat, cover, and simmer for 5 minutes.
- Remove the chops to an ovenproof casserole dish and cover foil lid.
- Place in the oven and let the chops continue cooking for 20 minutes.
- While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
- In a small bowl, mix the remaining room-temperature broth with the cornstarch.
- Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
- Season with salt and pepper, to taste.
- Serve chops with sauce spooned over each portion.
- Good served with rice pilaf!
- I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.
Nutrition Facts : Calories 397.4, Fat 25.7, SaturatedFat 9.7, Cholesterol 76.4, Sodium 379.5, Carbohydrate 13.3, Fiber 3.9, Sugar 0.7, Protein 21.4
SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION
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
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.
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