Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Today: 6 months free!
Join now

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

Notes

Make this recipe for two and you'll be able to use all the fennel, red onion, and cubanelle pepper. Just double all the ingredients and use a large skillet. You can even refrigerate a serving for up to 2 days, slice the pork very thinly, and serve it all as a delicious sandwich filling.

People Also Like

People Also Like