Tuesday, March 22, 2011
4 bone in pork chops, thickly chopped
2 teaspoon cumin seeds
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 medium fennel bulbs, trimmed, cored, and cut into thick strips
3/4 cup chicken broth
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons vegetable oil
Lightly crush the cumin seeds in a mortar. Transfer the crushed seeds to a small bowl and stir in 2 teaspoons salt and 1/4 teaspoon ground black pepper. Season the pork chops with 3 teaspoons of the spice mixture.
Melt the butter over medium heat in a large skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture. Cover the skillet, increase the heat to medium to high, and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes. Reduce the heat if the fennel browns too quickly.
Uncover the skillet, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 tablespoons of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and transfer to a medium bowl.
Wipe out the skillet using a paper towel, add the oil, and heat over medium/high heat. Add the pork chops and cook, turning occasionally, until well browned and cooked through, 10 to 12 minutes.
Serve the pork chops with the fennel on the side. Enjoy!