Pork and Fennel Ragout

pork and fennel

Photo Credit: Antonis Achilleos, 2017.

 

The sweetness of fennel and caramelized shallots pairs perfectly with shredded pork. This comforting dish is perfect for a cold night.

 

Serves 4

Ingredients:
1 teaspoon fennel seeds
Kosher salt and freshly ground pepper
Zest and juice of 1 lemon
Three 1-inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips

3 tablespoons all-purpose flour
5 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 cup sliced shallots
1 small fennel bulb, trimmed and chopped
2 tablespoons tomato paste
10 ounces cremini mushrooms, sliced
1 1/2 cups red or white wine

Directions:
Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.

Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.

Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

 

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Orange Marmalade-Mustard Glazed Pork Chops

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Photo Credit: Johnny Miller; Styling: Sarah Smart. Cooking Light, 2018

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Serves 4

Ingredients:
1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons orange marmalade
1 tablespoon whole-grain mustard
1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 rosemary sprigs
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

Directions:
Preheat oven to 425° F.

Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to pan; cook 5 minutes or until browned. Turn pork; add rosemary and onion to pan. Pour juice mixture over pork; bake at 425° for 10 minutes or until a thermometer registers 140°. Place onion and rosemary on a platter. Return pan to medium-high heat; add lime juice. Cook 4 minutes or until liquid is syrupy.

To serve, add the pork chops to a serving platter and drizzle with sauce.

 


Honey Mustard Roasted Chicken with Sausage and Brussels Sprouts

chicken and brussels
Photo Credit: Matthew and Emily Clifton. Serious Eats, 2018.

This crispy chicken and sausage dish bakes in a single cast iron skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor. A perfect dish for the winter doldrums.

Serves 4

Ingredients:
1 pound Brussels sprouts, trimmed and halved
5 medium shallots, peeled and quartered
1 lemon, thinly sliced into rounds, seeds discarded
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 medium cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 tablespoon Worcestershire sauce
3 teaspoons chopped fresh rosemary needles
4 bone-in, skin-on chicken thighs
4 large Italian sausages, cut into 2-inch lengths

Directions:
Position rack in lower third of oven and preheat to 450°F (230°C).

Combine Brussels sprouts, shallots, and lemon with 2 tablespoons of oil in a 12-inch cast iron skillet. Season to taste with salt and pepper and toss to coat.

In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon of oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.

Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.

Remove the finish dish and place on a serving platter and serve family style.