Pork Chops with Fennel, Pepper and Onions and Charred Bread with Tomato Recipe
If you love sausage, peppers, and onions, this recipe takes all that deliciousness to the next level. Imagine big, gorgeous pork chops seasoned with fennel seed, creating a rich sausage-like flavor. These chops get super caramelized, resulting in a mouth-watering crust that’s hard to resist. The secret to achieving all that crusty goodness is using a cast iron skillet, it gives the chops a perfect sear.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 4 bone in pork chops about 1-1 ¼ inch thick
- Salt and pepper
- 2 teaspoons fennel seed or 1 t each fennel seed and pollen
- 3 tablespoons olive oil
- 1 bulb fennel, quarter, core on angle and thinly slice
- 1 red pepper and 2 cubanelle peppers or 1 green bell, seed thinly slice
- 1 large or 2 medium red or white onion, thinly sliced
- 4 cloves garlic, thinly sliced or chopped
- 1 tablespoons Calabrian chili paste or 1 t chili flakes
- ½ cup red vermouth
- ½ cup chicken bone broth, stock or broth
- 1 loaf ciabatta, split
- 1 ripe large heirloom tomato or beefsteak tomato
- EVOO, for drizzling
- Flaky sea salt, for sprinkling
Directions
Take chill off chops and pat dry and turn on broiler.
Place a heavy cast iron skillet on the stove and get hot over medium low heat.
Season chops with salt, pepper and fennel and prep fennel, peppers and onion. Turn heat up on cast iron skillet with 2 tablespoons olive oil over medium to medium-high heat and brown chops on both sides and edge about 7 minutes, remove, add 1 turn more of oil and add the fennel first, toss 2 minutes, add peppers and onions, salt and pepper and cook 4-5 minutes to tender crisp over medium heat, add garlic, chili paste, toss a minute, add vermouth and stock and slide pork back in and smother with the mixture, reduce heat to warm or low and cook 2-3 minutes more.
Char bread and rub with halved tomato squishing it into charred surface, dress with EVOO and season with flaky salt, cut into chunks.
Serve bread alongside chops and fennel, peppers and onions.
