She Strengthens

Savory Pork Chops and Fennel Braise: A Flavorful One-Pan Wonder

When it comes to cooking, simplicity can be a beautiful thing. This recipe for braised pork chops and fennel is a perfect example, requiring only one pan and a handful of ingredients to create a truly satisfying meal.

The Magic of Braising

Braising is a cooking technique that involves cooking tougher cuts of meat in liquid over low heat, resulting in tender, fall-apart meat. In this recipe, we’re using pork loin chops, which are relatively lean and tender to begin with. The braising liquid, made with chicken broth, vermouth, and aromatics, adds rich flavor and moisture to the dish.

Preparing the Ingredients

To start, trim the top and bottom of a medium fennel bulb and cut it in half through the core. Slice each half into 1/4-inch-thick pieces and set aside. Next, mix together kosher salt, black pepper, and hot paprika in a small bowl. Pat three bone-in pork loin chops dry with paper towels, then sprinkle the paprika mixture evenly over both sides of the chops.

Searing the Pork Chops

Heat two tablespoons of olive oil in a large frying pan with a tightfitting lid over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 6-7 minutes total. Remove the chops to a plate and set aside.

Soften the Fennel

Reduce the heat to medium and add the reserved fennel, sliced onion, minced garlic, and chopped fresh thyme to the pan. Season with salt and pepper to taste, then sauté until the fennel begins to brown, about 5 minutes.

Braising the Pork Chops

Add the chicken broth and vermouth to the pan, scraping up any browned bits from the bottom. Return the pork chops to the pan, nestling them among the fennel slices. Cover the pan, reduce the heat to low, and simmer until the chops are firm and an instant-read thermometer inserted into the center registers 140°F, about 8-10 minutes.

Finishing the Sauce

Remove the pork chops to a plate, cover loosely with foil, and let rest. Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Stir in Dijon mustard, lemon zest, and freshly squeezed lemon juice. Season with additional salt and pepper as needed.

Serve and Enjoy

Serve the pork chops alongside the tender fennel and rich braising sauce. Be sure to have some crusty bread on hand to mop up every last drop of the delicious sauce. This recipe is perfect for a cozy night in or a special occasion meal.