Best Fennel Crusted Pork Chops With Winter Celeriac Slaw Recipes

Crispy Fennel Pork Chops with Pan-fried Fennel image

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

Steps:

Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.

Pork Chops with Warm Fennel-Apple Slaw image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
Salt and fresh ground black pepper
1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
1 medium onion, thinly sliced
1 teaspoon caraway seeds
1 tablespoon grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon whiskey, optional
1 firm apple (such as Granny Smith or Mutsu), grated

Steps:

Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
Serve the pork chops over the warm fennel-apple slaw.

Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Steps:

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.