Name: Orange and Saffron Confit Fennel with Pork Chops
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 fennel bulb, cut lengthwise into 4 slices, each ½ inch (1.5 cm) thick; 2 tbsp butter; 1 orange, zest finely grated; 1 cup (250 ml) freshly squeezed orange juice (from 3 to 4 oranges); 2 tbsp (30 ml) honey; ¼ tsp saffron; ¼ tsp turmeric; 2 oranges, peeled down to the flesh, cut into half-moons; 4 boneless pork chops, each about ¾ inch (2 cm) thick; 2 tsp orange and harissa salt; 2 tbsp (30 ml) olive oil; Fennel fronds (optional)

Preparation

Fennel
- In a large non-stick skillet over medium-high heat, brown the fennel slices in 1 tbsp of the butter. Add the orange zest, orange juice and remaining butter, as well as the honey, saffron and turmeric.
- Cook over medium heat until the fennel is tender and the liquid is thick and syrupy, about 10 to 15 minutes (depending on the size of the fennel). Add the orange slices.
Pork Chops
- Meanwhile, place the pork chops on a plate. Sprinkle with the orange and harissa salt.
- In another large skillet over medium-high heat, brown the pork chops in the oil for 5 minutes on each side for rare or until the desired doneness. Let rest on another plate for 5 minutes.
- On a work surface, slice the pork. Serve the pork on plates with the confit fennel and orange slices. Drizzle with the cooking syrup. Garnish with fennel fronds and serve with mashed buttered carrots, if desired.

Orange and Saffron Confit Fennel with Pork Chops

Categories

Ingredients

Fennel

Pork Chops

Preparation

Fennel

Pork Chops

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan