FENNEL & ORANGE PORK CHOPS

 
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Get mouths watering and taste buds stirring with this quick dish that’ll make you look like a pro.

SERVINGS
4
PREP TIME
20
MIN
COOK TIME
7
MIN
TOTAL TIME
27
MIN
DIFFICULTY
Medium
  • 2 TEASPOONS FENNEL SEEDS
  • 2 TEASPOONS BLACK PEPPERCORNS
  • 2 CLOVES GARLIC
  • 1 TEASPOON FRESH THYME LEAVES
  • 2 1/4 TEASPOONS KOSHER SALT, DIVIDED
  • 1 TABLESPOON GRATED ORANGE ZEST
  • 4 (4 TO 6-OUNCE) FARMER JOHN® BONE-IN PORK CHOPS
  • 1 TABLESPOON CANOLA OIL
  • 1 NAVEL ORANGE, CUT INTO QUARTERS
  • 1 LARGE FENNEL BULB, CUT INTO EIGHTHS
  • GARNISH: FRESH THYME SPRIGS
  1. PREPARE GRILL FOR MEDIUM HEAT (350°F TO 400°F).
  2. IN MORTAR WITH PESTLE OR IN ZIP-TOP PLASTIC BAG WITH ROLLING PIN, CRUSH FENNEL SEEDS, NEXT 3 INGREDIENTS AND 2 TEASPOONS SALT. STIR IN ORANGE ZEST.
  3. RUB BOTH SIDES OF PORK WITH FENNEL AND SEED MIXTURE.
  4. BRUSH ORANGE AND FENNEL PIECES WITH OIL.
  5. SEASON WITH REMAINING 1/4 TEASPOON SALT.
  6. GRILL CHOPS 5-7 MINUTES ON EACH SIDE OR UNTIL INTERNAL TEMPERATURE REACHES 145°F.
  7. GRILL FENNEL UNTIL SLIGHTLY CHARRED AND TENDER AND ORANGES UNTIL SLIGHLTY CHARRED.
  8. SERVE CHOPS WITH GRILLED FENNEL AND ORANGE QUARTERS. GARNISH WITH THYME SPRIGS, IF DESIRED.
COOKING TIP

Cut the unused fennel stalks down and add them to a salad, or save them for your next stir-fry.