Pork Blade Steak (or Chops) with Roasted Fennel and Onions
If you’ve read my blog enough, you’ll see I have two very different types of blog posts: those that are well thought out in advance, done in daylight with the best lighting, on a day I have time to photograph every step; and those that are just a finished dish, snapped quickly before I settled in to eat dinner. Such is the life of a food blogger – most of us make very little if any money from our blogging, and our recipes are much of the time about what we are making for our own dinners, at home, for our own families. We aren’t in fancy studios (although some lucky food bloggers out there do have some killer studios), but we do the best we can with the time, and light, available, in an effort to share something yummy with our readers.While I was away sailing last month, I jotted a note to myself about making something with fennel and pork. When I came home, I found the internet filled with pork roast recipes using fennel seeds for a dry rub. But I found nothing with fresh fennel. I love fresh fennel and especially the way it changes from licorice to sweet tasting when it’s roasted. The pork blade steaks or chops can be cooked using my foolproof method for perfectly pan searing a pork chop. (Interesting side note: that happens to be the number one most popular post in all of my 7 years of food blogging!) And the veggies are simply roasted in the oven. To make a nice pan sauce for your pork, pour out the excess fat in the pan after you’ve cooked the pork, add some stock and/or cream, and stir to pick up the flavor bits from the pan. Easy. Yummy. Satisfying. Try this soon!
- 1 medium fennel bulb, thickly sliced
- 1 small red onion, thickly sliced
- Salt and pepper
- Extra virgin olive oil
- 2 small pork blade steaks or pork loin chops
- ¼ cup stock
- 1 tablespoon heavy cream (optional)
- ½ teaspoon Dijon mustard
- Spread the fennel and onion on a baking sheet and season with salt and pepper. Toss with about 2 tablespoons of olive oil, then roast at 375 degrees until soft and browned on the edges, about 30-45 minutes.
- Near the end of the vegetable cooking time, heat a large skillet over medium high heat and add about 2 tablespoons of the olive oil. Season the pork liberally with salt and pepper and sear on both sides for 4 minutes. Remove meat from the pan and cover to rest.
- Drain off excess fat from the pan and then add the stock to the hot pan, stirring to pick up any browned bits from the bottom. Add the cream and mustard and whisk until just slightly thickened.
- Pile the roasted veggies on top of the pork and drizzle the entire thing with some of the pan sauce. Garnish with fennel fronds if desired.
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