Dinner Tonight: Pork Chops with Braised Fennel and Caramelized Onions

Dinner Tonight: Pork Chops with Braised Fennel and Caramelized Onions could be just the gluten free recipe you've been looking for. For $2.81 per serving, you get a main course that serves 4. One serving contains 492 calories, 33g of protein, and 33g of fat. 28 people have tried and liked this recipe. A mixture of fennel seeds, garlic, red onions, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 75%, this dish is solid. Similar recipes include Dinner Tonight: Pork Chops with Vermouth-Braised Fennel, Dinner Tonight: Pork Chops Braised in Hard Cider, and Dinner Tonight: Italian Sausage with Caramelized Onions, Mustard, and Giardineria.

Servings: 4

 

Ingredients:

4 tablespoons butter

1 cup chicken stock

2 large fennel bulbs, trimmed and sliced

2 tablespoons fennel seeds

3 cloves garlic, peeled and chopped

4 pork chops

2 large red onions, peeled and finely sliced

3 tablespoons vegetable oil

Equipment:

frying pan

Cooking instruction summary:

Procedures 1 In a small skillet, heat the 2 tablespoons of oil over medium-low heat and add the onion. Cook, stirring occasionally, until sweet and caramelized, about 25 minutes. 2 In the meantime, combine the fennel, stock, butter, garlic, fennel seeds, and a pinch of salt and pepper in a large shallow pan. Bring to a boil and simmer, covered, for 10 minutes. Remove the cover and continue cooking until the fennel is mostly soft but not mushy and the liquid is mostly evaporated. Adjust for seasoning to taste. To finish cooking, turn the heat to medium-high and cook off the remaining liquid, allowing the fennel to brown a little bit. 3 . In a third skillet, heat the remaining tablespoon of oil. Season the pork chops and cook to desired doneness, depending on thickness, 3 to 5 minutes per side on medium-high. Remove the chops to rest, and add a splash of water to deglaze the pan. Pour the pan drippings into the fennel mixture. Serve the chops on a bed of fennel, topped with the onions.

 

Step by step:


1. In a small skillet, heat the 2 tablespoons of oil over medium-low heat and add the onion. Cook, stirring occasionally, until sweet and caramelized, about 25 minutes.

2. In the meantime, combine the fennel, stock, butter, garlic, fennel seeds, and a pinch of salt and pepper in a large shallow pan. Bring to a boil and simmer, covered, for 10 minutes.

3. Remove the cover and continue cooking until the fennel is mostly soft but not mushy and the liquid is mostly evaporated. Adjust for seasoning to taste. To finish cooking, turn the heat to medium-high and cook off the remaining liquid, allowing the fennel to brown a little bit.

4. . In a third skillet, heat the remaining tablespoon of oil. Season the pork chops and cook to desired doneness, depending on thickness, 3 to 5 minutes per side on medium-high.

5. Remove the chops to rest, and add a splash of water to deglaze the pan.

6. Pour the pan drippings into the fennel mixture.

7. Serve the chops on a bed of fennel, topped with the onions.


Nutrition Information:

Quickview
492k Calories
33g Protein
32g Total Fat
18g Carbs
19% Health Score
Limit These
Calories
492k
25%

Fat
32g
50%

  Saturated Fat
19g
120%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
121mg
41%

Sodium
316mg
14%

Get Enough Of These
Protein
33g
66%

Selenium
47µg
67%

Vitamin B1
0.97mg
65%

Vitamin B3
12mg
63%

Vitamin B6
1mg
59%

Phosphorus
414mg
41%

Potassium
1190mg
34%

Manganese
0.54mg
27%

Vitamin C
19mg
24%

Fiber
5g
23%

Vitamin B2
0.37mg
22%

Magnesium
75mg
19%

Zinc
2mg
18%

Vitamin B5
1mg
13%

Iron
2mg
13%

Calcium
124mg
12%

Copper
0.24mg
12%

Vitamin B12
0.73µg
12%

Folate
45µg
11%

Vitamin A
519IU
10%

Vitamin E
0.93mg
6%

Vitamin D
0.75µg
5%

Vitamin K
3µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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