Sautéed Pork Loin Steaks with Fennel Bulbs

Sautéed Pork Loin Steaks with Fennel Bulbs

Fast 'N' Frugal One-Pan Pork Chops and Fennel

Fire up that pan and get ready for a quick, flavor-packed meal with this simple take on a Fast One-Pan Braised Pork Chops and Fennel recipe!

• Yield: 3 servings
• Difficulty: Super easy
• Total Time: About 30 minutes

Ingredient Lineup (14)

• 1 medium fennel bulb (about 12 oz), remove stalks
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, more as needed
• 3/4 tsp hot smoked paprika
• 3 (1-inch-thick) bone-in pork loin chops
• 2 tbsp olive oil
• 1/2 medium yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp finely chopped fresh thyme leaves
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry vermouth (white wine can be a fun substitution)
• 1 tsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1 tsp freshly squeezed lemon juice

Here's the Skinny

1. De-core and halve the fennel bulb, then cut into 1/4-inch slices and set aside.
2. Mix salt, pepper, and 1/2 tsp paprika in a small bowl. Pat the pork chops dry, sprinkle with seasoning, and set aside.
3. Heat oil in a large frying pan over medium-high heat. Add pork chops and sear until golden, about 6-7 minutes. Move chops to a plate and set aside.
4. Drop the heat to medium and sauté veggies (fennel, onion, garlic, remaining 1/4 tsp paprika, and thyme) in the same pan. Season with salt and pepper and cook until fennel starts to brown, about 5 minutes.
5. Deglaze the pan with broth and vermouth, stirring to loosen any browned bits, then bring to a boil.
6. Return pork chops to the pan, nestle in the fennel, and cover with lid. Reduce heat to low, and simmer until the chops reach 140°F, about 8-10 minutes. Set chops on a plate and cover with foil.
7. Simmer the sauce in the pan until reduced by about a third and slightly thickened, about 3 minutes. Remove from heat, stir in mustard, lemon zest, and lemon juice, then season. Serve with pork chops and fennel.

Suggested Substitutions

• Not got fennel or vermouth? No worries! You can swap the fennel with an equal amount of thinly sliced white or red onion. You can also replace vermouth with white wine, chicken broth, or even apple cider or apple juice.
• Short on time? Finish cooking pork chops in a 425°F (220°C) oven for 15-20 minutes instead of simmering on the stovetop.
• Want to jazz it up? Add a a pinch of cayenne pepper, chopped jalapeno, or a splash of hot sauce to the sauce for a peppery kick.
• The Fast One-Pan Braised Pork Chops and Fennel recipe provides not only a quick meal but also incorporates nutritious elements like fennel.
• This recipe's fall-inspired dish includes braised pork chops and fennel, producing a delightful, flavorful blend of ingredients.
• After simmering the dish in the pan, the sauce is enriched with the addition of Dijon mustard, lemon zest, and lemon juice, enhancing its nutritional value and taste.

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