Posts Tagged ‘fennel’

Inspired by a garden full of fennel and my fanatical love for all things pork, this recipe just happened this past fall. I use Berkshire heritage pork when possible, a far tastier and healthier choice over standard pork you find in a supermarket. I get it at: http://www.heritagepork.com.

pork chop fennel

 

Ingredients:

 

4 Berkshire pork chops

4 tablespoons finely chopped fennel bulb

2 teaspoons finely chopped fresh sage

4 teaspoons garlic salt

1 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

extra fennel bulb and fennel fronds

extra olive oil, salt and pepper for sauteing

 

Combine the chopped fennel, sage, garlic salt, black pepper and olive oil in a bowl. Mix well and spread it all over the pork chops. Let them stand for an hour at room temperature.

Light a hot grill. Grill pork chops until done…with quality pork, that does not mean cook it to death!

Chop extra fennel bulb into thin strips about an inch long. Remove fennel fronds from their stems. Saute bulb strips in olive oil, salt and pepper until they are almost crisp. Toss in fennel fronds and cook until fronds and bulb strips are crisp.

Serve pork chops with crispy fennel and fronds on top.

Despite gardening for almost 50 years, I sowed and harvested my first batch of fennel this season. Having received a recent shipment of heritage Berkshire pork chops, I thought it was time to get creative. This is a rustic Italian-style recipe that works great for pork and fennel…

fennelfrond

 

PORK WITH FENNEL AND CAPERS

 

Ingredients:

 

4 Berkshire pork chops, medium thickness

2 fennel bulbs with stems and fronds, finely chopped

2 shallots, finely chopped

1/2 cup fresh parsley, chopped

olive oil

salt and pepper

1 28 oz can tomatoes

1 tablespoon capers

Zest of 1 lemon

1/2 cup dry white wine

pork and fennel

 

In a large pan, heat some olive oil. Season the pork chops on both sides with salt and pepper, then brown on both sides in the pan with the olive oil. Remove chops from pan and set aside.

Add a little more olive oil to the pan and add the chopped fennel and shallots, stirring for a few minutes. Add the white wine, and stir well to get the tasty bits of pork from the bottom of the pan. Add half of the parsley. Add the can of tomatoes, squishing the tomatoes between your fingers so that they are broken up when they hit the pan. Stir for a few minutes over medium heat.

Return the pork chops to the pan, nestling the in the sauce. Add the capers, lemon zest and remaining parsley. Stir in a bit, and then let the chops cook for about 10 to 15 minutes..