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Prep 10 mins
Cook 20 mins
Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends.
- 2 (5 ounce) lean boneless pork chops, visible fat trimmed off
- 1 garlic clove, peeled and split in half lengthwise
- salt and pepper
- 1 fennel bulb, thinly sliced (about 2-3 cups)
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (14 ounce) canned diced tomatoes, use the regular or chunky, not petite diced
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon thyme
- salt and pepper
- In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes.
- Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
- Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.
I made this on the ZWT4. I used a smaller onion and instead of cooking this over medium-high I sauteed this with the fennel over a lower heat - everything went a beautiful translucent colour and I think this helped bring out the flavour of the fennel. I did use bone-in pork chops but I don't think this matters, and served it with soft polenta. Thanks for posting your recipe toni.
I was looking forward to this recipe, but we found it to be just ok. Fennel tends to loose its delicate flavor when braised and it seemed to blend in with the onion to where it was hard to tell if you were eating onion or fennel. Could have been the size of my "medium onion". thank you Toni for sharing the recipe.