Photo: Sam Loyd
Braised Pork Chops and Fennel Recipe
14 ingredients
3 servings
openrecipes
This braised pork chops and fennel recipe requires only one pan, and the braising liquid turns into a delicious sauce perfect for sopping up with crusty bread.
Estimated Nutrition (whole recipe, rough)
626
Calories
62g
Protein
32g
Fat
24g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium fennel bulb (about 12 ounces), stalks removed and discarded
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 3/4 teaspoon hot paprika
- 3 (1-inch-thick) bone-in pork loin chops
- 2 tablespoons olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 medium garlic cloves, thinly sliced
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes