Fennel-Crusted Pork Chops with Prune Compote
By America's Test KitchenPublished on October 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ½ inch thick, trimmedSalt and pepper 1 tablespoon ground fennel 1 tablespoon vegetable oil 2 tablespoons minced shallot 1 cup pitted prunes, chopped½ cup port ¼ cup cider vinegar ½ teaspoon grated orange zest plus ¼ cup juice⅛ teaspoon cayenne pepper
Before You Begin
To prevent the pork chops from curling while they cook, cut two slits about 2 inches apart through the fat and connective tissue on one side of each chop.
Instructions
- Pat pork dry with paper towels and season with salt, pepper and 2 teaspoons fennel. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and meat registers 140 degrees, about 4 minutes per side; transfer to platter and tent loosely with foil.
- Add shallot to now-empty skillet and cook until softened, about 2 minutes. Add prunes, port, vinegar, orange zest and juice, cayenne, and remaining 1 teaspoon fennel and bring to boil. Reduce heat to medium-low and simmer until syrupy and reduced to 1 cup, about 8 minutes. Add any accumulated pork juices to compote and season with salt and pepper to taste. Spoon compote over pork and serve.
Time
30 minutesYield
Serves 4Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ½ inch thick, trimmed
Salt and pepper
1 tablespoon ground fennel
1 tablespoon vegetable oil
2 tablespoons minced shallot
1 cup pitted prunes, chopped
½ cup port
¼ cup cider vinegar
½ teaspoon grated orange zest plus ¼ cup juice
⅛ teaspoon cayenne pepper
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ½ inch thick, trimmed
Salt and pepper
1 tablespoon ground fennel
1 tablespoon vegetable oil
2 tablespoons minced shallot
1 cup pitted prunes, chopped
½ cup port
¼ cup cider vinegar
½ teaspoon grated orange zest plus ¼ cup juice
⅛ teaspoon cayenne pepper
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ½ inch thick, trimmed
Salt and pepper
1 tablespoon ground fennel
1 tablespoon vegetable oil
2 tablespoons minced shallot
1 cup pitted prunes, chopped
½ cup port
¼ cup cider vinegar
½ teaspoon grated orange zest plus ¼ cup juice
⅛ teaspoon cayenne pepper
Why This Recipe Works
We cook the compote in the skillet after browning the chops, which minimizes cleanup while maximizing taste, as the pork drippings help flavor the compote.
Before You Begin
To prevent the pork chops from curling while they cook, cut two slits about 2 inches apart through the fat and connective tissue on one side of each chop.
Instructions
- Pat pork dry with paper towels and season with salt, pepper and 2 teaspoons fennel. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and meat registers 140 degrees, about 4 minutes per side; transfer to platter and tent loosely with foil.
- Add shallot to now-empty skillet and cook until softened, about 2 minutes. Add prunes, port, vinegar, orange zest and juice, cayenne, and remaining 1 teaspoon fennel and bring to boil. Reduce heat to medium-low and simmer until syrupy and reduced to 1 cup, about 8 minutes. Add any accumulated pork juices to compote and season with salt and pepper to taste. Spoon compote over pork and serve.
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