Best 11 Crispy Fennel Pork Chops With Pan Fried Fennel Recipes

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Pork chops are an incredibly versatile cut of meat that can be cooked to perfection in a variety of ways, and pork chops with fennel are no exception. Fennel is a wonderful aromatic vegetable that works well with pork. Pairing pork chops with fennel adds a delicious layer of flavor. In this article, we're going to help you find the best recipe for crispy fennel pork chops with pan-fried fennel that will impress both your friends and family. From simple and easy-to-follow recipes to more complex flavor profiles, there's sure to be a recipe that fits your cooking style and preferences.

Here are our top 11 tried and tested recipes!

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

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 SMOTHERED WITH FENNEL AND GARLIC



Pork Chops Smothered With Fennel And Garlic image

Provided by Sarah Belk

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 8

2 teaspoons vegetable oil
4 center-cut loin pork chops, 1 inch thick
4 to 8 cloves garlic, peeled and slivered
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed, quartered, and cut into very thin slices
2 teaspoons cornstarch
Salt, freshly ground pepper

Steps:

  • Preheat oven to 225 degrees.
  • Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 5 to 6 minutes on each side or until deep golden brown. Pour off fat.
  • Remove skillet from heat (leave pork chops in skillet) and add garlic. Cook 1 minute in the hot skillet.
  • Return skillet to heat and add 1 cup broth, the wine and fennel, and bring to a boil. Lower heat and simmer covered 5 minutes.
  • Remove chops to a pie plate or other ovenproof dish and cover lightly with foil (set skillet aside). Place chops in the oven and cook 10 to 15 minutes, or until a meat thermometer registers 160 degrees when placed near the bone.
  • Meanwhile, simmer the sauce in the skillet 5 minutes or until reduced slightly.
  • In a small cup or bowl mix remaining 1/4 cup broth (it should be cold or room temperature) with the cornstarch. Add this mixture to the sauce and boil 1 minute, or until lightly thickened. Taste, adding salt and pepper, if desired. Serve chops "smothered" with sauce.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 1016 milligrams, Sugar 6 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.

PORK CHOPS WITH FENNEL AND CARROTS



Pork Chops with Fennel and Carrots image

Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 9

2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges
1 pound carrots (about 10 medium), trimmed and halved lengthwise
1 large red onion, cut into 1-inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.

Nutrition Facts : Calories 321 g, Fat 22 g, Fiber 4 g, Protein 18 g, SaturatedFat 5 g

PORK CHOPS WITH TOMATO & FENNEL SAUCE



Pork Chops With Tomato & Fennel Sauce image

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.

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 384.3, Fat 17.4, SaturatedFat 4.5, Cholesterol 95, Sodium 142.4, Carbohydrate 23.8, Fiber 7.3, Sugar 7.6, Protein 34.8

FENNEL PORK CHOPS



Fennel Pork Chops image

Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.

Provided by KITTYGUTZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 35m

Yield 4

Number Of Ingredients 4

4 pork chops
1 ½ teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 cup white wine

Steps:

  • Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
  • Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
  • Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

Nutrition Facts : Calories 172 calories, Carbohydrate 2.6 g, Cholesterol 36.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 704.6 mg, Sugar 0.6 g

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC



Pork Chops Smothered with Fennel and Garlic image

Make and share this Pork Chops Smothered with Fennel and Garlic recipe from Food.com.

Provided by Julesong

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
4 pork loin chops, 1 " thick (center-cut preferred)
1 tablespoon butter
8 cloves garlic, peeled and slivered
1 green onion, chopped
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed,quartered,cut into thin slices
2 teaspoons cornstarch
salt
black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet, heat oil over medium-high heat.
  • Pat chops dry with a paper towel and add to the skillet.
  • Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
  • Remove the fat from the skillet.
  • Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
  • Saute for 1 minute in the hot skillet.
  • Return the skillet to heat and add the chicken broth, wine, and fennel.
  • Bring to a boil.
  • Lower heat, cover, and simmer for 5 minutes.
  • Remove the chops to an ovenproof casserole dish and cover foil lid.
  • Place in the oven and let the chops continue cooking for 20 minutes.
  • While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
  • In a small bowl, mix the remaining room-temperature broth with the cornstarch.
  • Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
  • Season with salt and pepper, to taste.
  • Serve chops with sauce spooned over each portion.
  • Good served with rice pilaf!
  • I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.

Nutrition Facts : Calories 397.4, Fat 25.7, SaturatedFat 9.7, Cholesterol 76.4, Sodium 379.5, Carbohydrate 13.3, Fiber 3.9, Sugar 0.7, Protein 21.4

FENNEL-CRUSTED PORK CHOPS WITH POTATOES AND SHALLOTS



Fennel-Crusted Pork Chops with Potatoes and Shallots image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 tablespoons fennel seeds
2 garlic cloves, finely grated
1 teaspoon hot smoked Spanish paprika
3 tablespoons vegetable oil, divided
2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound small Yukon Gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
1/2 cup fresh flat-leaf parsley leaves
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
  • Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
  • Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
  • Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10-15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
  • Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
  • DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES



One-pot roast pork chops with fennel & potatoes image

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 potatoes , cut into 8 wedges
1 fennel bulb , cut into 8 wedges
1 red pepper , halved, deseeded and cut into 8 wedges
4 thyme sprigs
4 garlic cloves , unpeeled
1 tbsp sundried tomato paste
300ml hot chicken stock
4 bone-in pork loin chops

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
  • Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium

PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA



Panfried Pork Chops with Pomegranate and Fennel Salsa image

Categories     Pork     Sauté     Quick & Easy     Wheat/Gluten-Free     Back to School     Dinner     Pork Chop     Fennel     Fall     Winter     Pan-Fry     Pomegranate     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1 lb fennel bulb (sometimes called anise), stalks cut off and discarded
3 tablespoons vegetable oil
1 cup pomegranate seeds (from 1 large pomegranate)
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon seasoned rice vinegar
2 teaspoons honey
1/4 teaspoon salt
4 (1/2- to 3/4-inch-thick) pork chops

Steps:

  • Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
  • Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
  • Serve chops topped with salsa.

Tips:

  • Choose the right fennel: Select firm, crisp fennel bulbs with bright green fronds. Avoid bulbs that are bruised or have yellowed or wilted fronds.
  • Slice the fennel thinly: This will help the fennel cook evenly and become crispy.
  • Season the pork chops generously: Use a combination of salt, pepper, garlic powder, and onion powder to season the pork chops. You can also add other herbs and spices, such as rosemary, thyme, or oregano.
  • Sear the pork chops over high heat: This will help to create a nice crust on the outside of the pork chops and keep them juicy on the inside.
  • Reduce the heat and cook the pork chops until they are cooked through: Use a meat thermometer to check the internal temperature of the pork chops. They are cooked through when they reach an internal temperature of 145 degrees Fahrenheit.
  • Serve the pork chops with the crispy fennel: The crispy fennel is a delicious and flavorful side dish that complements the pork chops perfectly.

Conclusion:

Crispy fennel pork chops with pan-fried fennel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and juicy, and the crispy fennel is a flavorful and unique side dish. This dish is sure to be a hit with your family and friends.

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