Braised Pork Chops and Fennel

Name: Braised Pork Chops and Fennel
Yield: 3 servings
Ingredients: 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 cup dry vermouth; 1 teaspoon Dijon mustard; 1/2 teaspoon finely grated lemon zest; 1 teaspoon freshly squeezed lemon juice

Braising Pork Fennel Main Dish Low Carb Mustard Pork Chop Dinner Food and Dating Weeknight Dinner Fall Winter Easy Dijon Mustard

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3 servings Easy

Total: About 40 mins

21 Ratings

Ingredients (14)

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 cup dry vermouth
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice

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Nutritional Information

Calories507
Fat27.62g
Saturated fat7.41g
Trans fat0.18g
Carbs13.09g
Fiber4.31g
Sugar5.75g
Protein43.98g
Cholesterol137.31mg
Sodium990.67mg
Nutritional Analysis per serving (3 servings) Powered by

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One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a piece of crusty bread.

This recipe was featured as part of our Fall Ingredients photo gallery.

by Christine Gallary

Tips for Pork and Pork Chop

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork Chops

Tip

How to Freeze Pork Chops

Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.

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Next: How to Store Pork Chops

Tip

How to Store Pork Chops

Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.

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Next: How to Freeze Pork

Instructions

1Trim 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.
2Place 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.
3Heat 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.
4Reduce 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 vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan.
5Return 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 and an instant-read thermometer inserted into the center registers 140°F, about 8 to 10 minutes. Remove the pork chops to a plate, cover loosely with foil, and let rest.
6Increase 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 mustard, 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.

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