Best Pork Chops With Capers And Fennel Recipes

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PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops With Fennel and Caper Sauce image

Make and share this Pork Chops With Fennel and Caper Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
4 (1/2 lb) boneless pork chops (2-inch-thick, about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon fresh 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 fresh flat-leaf parsley
1/2 cup white wine
1 (28 ounce) can diced tomatoes, with their juices
1/2 lemon, zest of
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.

Nutrition Facts : Calories 579.9, Fat 30, SaturatedFat 7.5, Cholesterol 152, Sodium 751.7, Carbohydrate 19.8, Fiber 6.6, Sugar 5.6, Protein 52.8

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL



Crispy Fennel Pork Chops with Pan-fried Fennel image

The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.

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 IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK CHOPS WITH CAPER SAUCE



Pork Chops With Caper Sauce image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 lean center-cut pork chops, each 1 1/4 inches thick
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
2 teaspoons red-wine vinegar
1 cup fresh or canned chicken broth
4 tablespoons drained capers
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon finely chopped fresh sage or 2 teaspoons dried
1 tablespoon butter
4 tablespoons chopped parsley

Steps:

  • Sprinkle the chops with salt and pepper.
  • In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
  • Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
  • Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
  • To serve, spoon the sauce over the meat and sprinkle with parsley.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams

BRINED PORK CHOPS WITH FENNEL



Brined Pork Chops With Fennel image

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

1/4 cup kosher salt
2 tablespoons granulated sugar
2 bay leaves
6 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
1 teaspoon fennel seeds, lightly crushed
2 bone-in pork chops, about 12 ounces each
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
3 or 4 trimmed fennel bulbs, about 1 pound, sliced 1/4-inch thick
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons roughly chopped parsley
A few tender green fennel fronds
Lemon wedges, for serving

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.

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