Saturday, November 17, 2007

Côtes De Porc Au Fenouil

Or, if you prefer, pork chops with fennel.

I started by boiling some potatoes in water with some salt, a bay leaf, and a few allspice berries (Ken taught me that). Then, I sprinkled the pork chops with a seasoning mix that our friend Cheryl gave us. It's a hot Texas spice mix, a salty herb and cayenne blend.

I love fennel cooked this way.

Finally, I quartered two fennel bulbs and braised them in chicken stock. When they were just about done, I pan-seared the seasoned pork chops, then ladled some of the fennel/chicken stock into the pan. In went the cooked potatoes to warm up, then I put a lid on it and let it simmer for about ten minutes.

Et voilà! Lunch is served. Needless to say, I made enough to have leftovers for another day.

*****
Saturday morning's low: -3.7ºC (about 25ºF). Another cold morning predicted for Sunday, then much warmer (above freezing) for the next couple of days. That's because a rain system is headed our way and they bring in warm, moist air.

2 comments:

  1. Ken, clearly you needed me there to help you eat all that food, then you would not have to worry about leftovers, I would have bought wine with me and everything!!! Looks delicious, and I will try Walt's trick with the potatoes, yum!! Vida x x x

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  2. I love fennel cooked every way, and so does my husband. I used to go out of my way to buy it because it's not that easy to find in "these parts." I'll have to take inspiration from your post.

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