My sister-in-law got this new cookbook and I went over to her house for dinner one night and helped make a delicious recipe from it. The cookbook she got was Skinnytaste Fast and Slow and this cookbook is seriously amazing. There are quick & easy recipes (like the one I did) and slow cooker recipes that you can keep in the crockpot for a couple of hours.
We decided to make a meal that included only 1 pan so that clean up would be easy (especially with a 9 month old in the house) and pork chops were on sale at the super market. When we came across this recipe it seemed like fate. So we got to work on the skillet pork chops with braised fennel and shallots.
The recipe wasn’t very difficult but you do have to pay attention. It is a lot easier when you prep all your ingredients beforehand rather than doing everything all at once. I have included the ingredients & steps below. Check it out and let me know what you think!
- 1 medium fennel bulb (about 12 ounces), stalks removed and discarded
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 3/4 teaspoon hot paprika
- 3 (1-inch-thick) bone-in pork loin chops
- 2 tablespoons olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 medium garlic cloves, thinly sliced
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- Trim the top and bottom of the fennel bulb and cut it in half through the core. Cut each half lengthwise into 1/4-inch-thick slices; set aside.
- Place the measured salt and pepper and 1/2 teaspoon of the paprika in a small bowl and stir to combine. Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture; set aside.
- Heat the oil in a large frying pan with a tightfitting lid over medium-high heat until shimmering. Add the pork chops and sear until golden brown on both sides, about 6 to 7 minutes total. Remove to a plate and set aside.
- Reduce the heat to medium and add the reserved fennel, onion, garlic, thyme, and remaining 1/4 teaspoon paprika to the pan. Season with salt and pepper and sauté until the fennel begins to brown, about 5 minutes. Add the broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the pork chops and any accumulated juices to the pan, nestling the chops in the fennel. Cover, reduce the heat to low, and simmer until the chops are firm, about 8 to 10 minutes. Remove the pork chops to a plate, cover loosely with foil, and let rest.
- Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Remove from heat, add the zest, and lemon juice, and stir to combine. Season with additional salt and pepper as needed. Serve the sauce alongside the pork chops and fennel.
I hope that you enjoy this recipe as much as I did. If you would like to get the cookbook, check it out here: Skinnytaste Fast and Slow. Be sure to check out more recipes here: kerridice.com/recipes