Tuesday, January 4, 2011

Pork Chops with fennel sauce

Fennel has a slightly sweet licorice flavor that goes well with rich pork. You can substitute tarragon or basil to get a similar flavor, or use a different herb like thyme, marjoram, or sage. The mayonnaise in the recipe may sound weird, but it keeps the meat moist and doesn't taste "mayonnaisey" when it's cooked. You can use thinner pork chops and shorten the cooking time, but thinner chops will get dried out more easily, making them harder for a bandster to eat.

4 pork loin chops, cut 1" thick
2 tablespoons mayonnaise (I use olive oil mayo)
1 teaspoon ground fennel
1/2 teaspoon onion salt

2 tablespoons mayonnaise
1/2 cup fat free plain Greek yogurt
1/2 teaspoon ground fennel
1/4 teaspoon onion salt
1/4 cup white wine

Preheat the oven to 350F. Spray a baking dish with cooking spray.

Brush both sides of the pork chops with the mayonnaise. Sprinkle both sides of the chops with the fennel and salt. Lay the chops in a single layer in the baking dish. Bake 10 minutes, turn the chops over, and bake another 5-10 minutes or until the pork is cooked to your liking. (Note: Slightly rare pork will not kill you. It will continue to cook a bit and stay nice and moist after you remove it from the oven.)

While the chops are cooking, whisk the sauce ingredients together in a small bowl. Serve the sauce drizzled over the chops.

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