Fennel-rubbed pork with roasted fennel

Fennel is probably my favorite vegetable these days. The bulbs, fronds and seeds each have their own distinct flavors and textures and can be used in a million different ways. We love to roast the bulbs, as they are here, or puree them with some potatoes. Our traditional Thanksgiving turkey recipe utilizes about 2 cups worth of the fronds for a compound butter rubbed under the skin. Finally, whole fennel seeds cover the rolls at my favorite restaurant, the Iron Horse Grill in Pleasantville, NY.

Anyway, this recipe is pretty simple. Pork chops are rubbed with crushed fennel seeds, then browned in a skillet until golden. They won't be cooked through yet, but finished in the oven.

Sliced fennel and garlic are sauteed in the skillet, then the brown bits scraped up with wine, broth and butter.

The pork is then returned to the skillet, and the whole thing placed in the oven to roast. Finally, the fennel is brightened up with a last minute edition of lemon juice and chopped fennel fronds. Enjoy!

Fennel-Rubbed Pork with Roasted Fennel
Slightly modified from Gourmet
Serves 4

1 tsp fennel seeds
4 pork chops
1 fennel bulbs, trimmed, reserving fronds
2 Tbsp olive oil
3 cloves smashed garlic
1/4 cup dry white wine
1/2 cup chicken broth
2 Tbsp unsalted butter, cut into pieces
1/2 tsp lemon juice

Preheat oven to 350. Crush fennel seeds. I put them in a ziplock bag and attempted to crush them with a rolling pin. I think a mortar and pestle or spice grinder would work better. Pat pork dry and sprinkle with fennel seeds, salt and pepper. Cut fennel bulbs into 1/2-inch wedges.

Heat oil in an oven-proof skillet over medium-high heat until hot. Add pork and brown on all sides, then transfer to a plate. Add garlic and fennel to skillet and saute until fennel is golden brown, about 6 minutes. Add wine, scraping up brown bits, then stir in broth and butter and return pork to the skillet. Transfer skillet to oven and roast until pork is cooked through, about 10 minutes (depending on the thickness of the chops). Move pork chops to a plate and return the skillet to the stovetop, boiling until most of the liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Serve fennel with pork.