Pork chops with fennel

Servings: 7 Cooking time: 15 minutes

Photos recipe

This dish is a wonderful addition to the appealing tasteby the fact that during its preparation minimal. Nutritious, high in iron, pork chops with fennel are ideal for dinner. In addition to its great taste, it also looks great with apples, garnished with dill. Enhance the taste and complement the dish will help the fresh sage.

Ingredients for "Pork chops with fennel":

  • Pork steaks - 7-8 pieces;
  • Fennel - 1 small head;
  • Apples - 2-3 pcs. medium size;
  • Green sage, dill;
  • Apple juice - 100-120 ml;
  • The oil (preferably olive oil) - 1 tbsp. l;
  • Pepper, salt to taste;
  • Recipe for "Pork chops with fennel":


    Meat wash, carefully separate the flesh from the bone, slightly repel the kitchen hatchet. If the meat is fat excess fat is recommended to remove. However, to completely cut the fat is not worth it.

    chopped meat

    Apples are washed, then with a sharp knife or a specialremove the device from which the core and cut into slices not too thin, remove the peel from the fruit is not recommended. Fennel cut into half rings.

    prepare the apples and fennel

    Prepared in this way portions of meat for pork chops with fennel, you must add salt and pepper on both sides.

    In a pan pour oil, heat and fry the chops until golden brown, about 2 minutes on each.

    fry chops

    While fried chops necessary to warm up the oven to 360 degrees temperature.

    In a separate frying pan or skillet heat the olive oil, add the apples and fennel.

    the pan apples and fennel

    for 4 minutes until golden brown. Then, pour the apple juice and chopped herbs of sage (about 2 tbsp. L.), Mix gently, and then another 2 minutes, uncovered.

    Then, in this capacity with a side dish to put the chops and put into the preheated oven.

    put the chops

    After 5 minutes the chops to be flipped to the opposite side and left in the oven for another 6-7 minutes.

    the dish is ready

    To the table pork chops with fennel is best served hot, immediately after cooking, garnish with finely chopped dill.

    Leave a comment on this post ↓

    * Required fields