Grilled fennel-crusted pork chops. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices. Season the pork with the fennel, ½ teaspoon salt, and ¼ teaspoon pepper.
Larger chops, whether pork or steak, are fattier and richer in flavor than thinner chops and are also nearly impossible to overcook. You're not likely to find pork chops like this unless you go to the butcher (or butcher counter) and ask for them, but I have been surprised before. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. You can cook Grilled fennel-crusted pork chops using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Grilled fennel-crusted pork chops
- It's 2 lb of boneless porkloin chops.
- You need 1 tbsp of fennel seed.
- It's 1 tsp of garlic powder.
- It's 1 tsp of ground poultry seasoning.
- You need 1 tsp of sea salt.
Thoroughly coat the seasoned pork chops in the spice blend (tapping off any excess). While the pork chops rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Home Uncategorized Grilling Guru Recipe: Sotto's Fennel-Crusted Pork Chop. The day before you plan to cook the pork, season both sides of each chop with herb salt and freshly ground pepper. Arrange chops in a single layer on a sheet pan and store uncovered in the refrigerator.
Grilled fennel-crusted pork chops instructions
- pre-heat grill to med-high.
- grind herbs to fine powder.
- coat the pork chops heavily with the herb powder.
- grill chops 7-8 minutes (or until cooked through). flip once halfway through cooking.
- let rest a few minutes before serving.
- enjoy!.
Season the pork chops with salt and pepper. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. This recipe pairs fragrant whole fennel seeds and thyme sprigs with thick, meaty pork chops for an easy meal. Marinating the chops amplifies the flavors and allows the meat to tenderize, plus it gives you plenty of time to cook up some couscous or toss a salad to serve. These best-ever pork chops get great flavor from a marinade of garlic, juniper and lots of fennel.
