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