🍽️ Braised Pork Chop with Fennel

Name: Braised Pork Chop with Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 1 fennel bulb (approx. 200 g, cleaned, sliced lengthwise into very thin slices); salt; 1 kg pork loin (with bone); 2 chopped garlic cloves; 1 tsp fennel seeds; 1 tsp ground black pepper; 1 tbsp vegetable oil; 100 ml white wine; 150 ml whipping cream

502 kcal · 30 min · 4 servings

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Ingredients

1 fennel bulb (approx. 200 g, cleaned, sliced lengthwise into very thin slices)
salt
1 kg pork loin (with bone)
2 chopped garlic cloves
1 tsp fennel seeds
1 tsp ground black pepper
1 tbsp vegetable oil
100 ml white wine
150 ml whipping cream

Instructions

1. Slice the fennel into thick rounds and sprinkle with salt. Let it sit for 30 minutes to soften. Carefully separate the meat from the bone, but keep it attached so it stays whole.
2. Mix crushed garlic, ground fennel seeds, pepper, and salt in a small bowl. Rub the meat all over with this mixture. Then sear it in some vegetable oil.
3. Tuck the prepared fennel slices between the meat and the bone. Tie the whole thing securely with kitchen twine to hold its shape. Roast it in a preheated oven at 190 degrees Celsius for about 1 to 1.25 hours.
4. Gradually add about 1 cup of water during the roasting process. You can also cook the outer fennel leaves along with it. Remove the meat after cooking and keep it warm.
5. Deglaze the pan drippings with wine. Strain the liquid through a fine sieve to remove solids. Stir in cream and let the sauce reduce slightly. Season to taste with salt and pepper.
6. Remove the kitchen twine and separate the meat completely from the bone. Slice the meat into bite-sized pieces. Rosemary potatoes go perfectly with this dish.

Nutrition per serving

kcal: 502
Protein: 56 g · Fett/Fat: 27 g · Carbs: 4 g