Double fennel pork chop
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Both the crunchy bulb and the seeds of the fennel plant have a mild, licorice-like flavor. Yet, the flavor of the seeds is more potent due to their powerful essential oils. Elegant and easy, this pork gets crusted with fennel seeds and plated with a fennel-and-pepper saute. Reserved lacy fennel fronds make a pretty garnish for this dish, which is actually a fennel trifecta. This dish comes together fast and the cooked pork can rest while the vegetables get sauteed. Both the bulb and seeds provide important nutrients, such as vitamin C, calcium, magnesium, potassium, and manganese.
Ingredients
Uncooked lean boneless pork chop
¼ pound(s), center-cut loin chop, trimmed
Fennel seeds
½ tsp, crushed
Table salt
½ tsp, divided
Black pepper
⅛ tsp
Olive oil
1 tsp, divided
Uncooked fennel bulb
½ item(s), thinly sliced and fronds reserved
Red onion
½ small, thinly sliced
Cubanelle pepper
½ small, or banana pepper, thinly sliced
Olives
4 olive(s), large, green, pitted and sliced
Instructions
1
Sprinkle pork with fennel seeds, 1⁄4 tsp salt, and black pepper. In medium skillet over medium-high heat, warm 1⁄2 tsp oil. Add pork and cook, turning once, until instant-read thermometer inserted into side of chop registers 145°F, about 6 minutes. Transfer to plate and keep warm.
2
Reduce heat to medium. Add remaining 1⁄2 tsp oil to same skillet. Add fennel bulb, onion, Cubanelle pepper, and remaining 1⁄4 tsp salt. Cover and cook, stirring occasionally, until vegetables are lightly browned and tender, 6 to 7 minutes. Chop enough reserved fennel fronds to equal 1 tbsp. Stir in fennel fronds. Serve pork chop with fennel mixture and garnish with olives.
3
Serving size: 1 pork chop and 1 3/4 cups vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.