Pork Blade Steak (or Chops) with Roasted Fennel and Onions
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/03/pork-blade-steak-or-chops-with-roasted-fennel-and-onions/