Saturday, December 20, 2008

Pan Sauteed Pork Chops with Braised Fennel and Gorgonzola

Simplicity is the order of the day around here. This time of year and the year that we are having dictates some sort of simplicity would be welcome anywhere.

And that is the beauty of this dish.

This easy method of cooking pork chops on top of the stove presented last year by Terry B of Blue Kitchen makes a flavorful chop.

The addition of braised fennel and salty sweet Gorgonzola run under the broiler at the last minute takes the chop to an elegant finish.





Braised Fennel with Gorgonzola
Adapted from Kitchen Conversations by Joyce Goldstein

A couple of good swirls extra virgin olive oil
1 tbsp butter
2 small heads fennel, sliced thinly
1 tbsp garlic confit, smashed
A good splash dry white wine
½ cup homemade chicken stock
Coarse salt and freshly ground black pepper
1 ounce Gorgonzola, crumbled

Heat a medium saute pan and add the swirls of extra virgin olive oil. And butter. Add the fennel and garlic confit. Cook over medium heat until golden, about 10 minutes. Add the wine and let reduce down, about five minutes. Add the chicken stock and cover the pan. Cook until tender, about 10 minutes. Remove top and let simmer until chops are done.

Pan Sautéed Pork Chops
Adapted from Blue Kitchen
1 tsp fennel seed, crushed
2 cloves garlic, thinly sliced
2 to 4 bone-in pork chops, about 8 ounces each
Coarse salt and freshly ground pepper to taste
1 tbsp butter

Heat a large cast iron (or ovenproof) skillet to medium. Add olive oil. Terry says the oil will start to shimmer (and it does!), stir in fennel seed and garlic. Season with salt and pepper and cook for 3 minutes, stirring occasionally.
Pat chops dry and season on both sides with salt and pepper. Increase heat to medium-high and add the pork chops , directly on top of herb/garlic mixture. Cover pan and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for chops 3/4-inch thick.

When chops are done, put braised fennel on top and sprinkle Gorgonzola over the top. Run under the broiler until Gorgonzola melts, no more than five minutes tops.


Serves 2-4 depending on how many chops you cook!

One Year Ago on Feeding Groom


outdoorgriller said...

Those recipes sound good.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit

Pam said...

This sounds wonderful!

noble pig said...

Oh nice the fennel additon!

Darius T. Williams said...

Oh wow - this does look delicious!


Cindy said...

My husband would love this recipe (you know how we are about fennel in our house!). I'm not been a huge pork chop fan, but I've found that brining them has converted me. I'll have to try this recipe soon.

Thanks for visiting me at Figs. I'm truly glad to have found your site. Just when I think I've run out of food energy, you give me the inspiration I need! Here's to cooking in the new year.

fluffernutter said...

I love that cookbook, Kitchen Conversations. I got a pumpkin gnocchi recipe from it that I've made, I bet, 30 times. Something about her food and her style just works for me. And hey, happy holidays.

Jim Voorhies said...

I think the Lord must have had an off day creating fennel, anise and licorice. Too much of a horrible thing.

Jessy and her dog Winnie said...

Sounds great!