| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in pork chops (1/2 to 3/4 inch thick; about 8 ounces each)
- 1 teaspoon fennel seeds, lightly crushed
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 6 wide strips lemon zest (removed with a vegetable peeler), plus 1 tablespoon juice
- 3 cloves garlic, smashed
- 2 sprigs rosemary
- 2 large leeks (white and light green parts only), halved lengthwise and cut into 1- to 1 1/2-inch pieces
- 1 bulb fennel, sliced 1/4 to 1/2 inch thick, fronds chopped
- 1 cup apple cider
- 2 tablespoons extra-virgin olive oil
Instructions
- Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
- Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.
Nutrition Facts
| Calories | 540 |
| Total Fat | 32 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 124 milligrams |
| Sodium | 545 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 4 grams |
| Protein | 40 grams |
| Sugar | 12 grams |
Reviews
I made this after seeing it in my Food Network magazine and decided it was the perfect recipe to use the leek and apple juice I had in the fridge. I’ll admit I was a little concerned as to how we would like it, with the fennel and all, and because the whole recipe seemed so different from other pork recipes I’ve made. But we loved it, and it’s one I’ll be making again because it went over so well. Served it with baked sweet potatoes and an apple/spinach salad. Sometimes it really is worth taking a chance.
Made this last night after seeing it in the magazine, delicious! I added a little bit more rosemary and garlic, as we love those flavors, and added the garlic at the end of that step so it wouldn’t burn. This one will definitely be on heavy rotation here!