Pork with a Fennel White Wine Sauce!
This has a very rich flavour with a hint of natural licorice from the fennel, its to die for!
Some things just seem to photograph better than others! But just know this dish tastes amazing! It starts with pork chop medallions and cooks tented with tin foil basting in white wine, fennel and onions with complimentary herbs and spices! Sounds delicious right? And honestly.... still easy! Jaime Oliver did this recipe with a full pork roast!... That's where I learned about it and made it numerous times based on his recipe. But in Covid times... what am I going to do with a whole pork roast? So I decided to play with it a bit, use pork medallions... I always mess with spices etc.. and see if I could re-create the same vibe and flavour! #jaimeoliver
So I chopped up some fennel and seriously used everything but the core! This pairs nicely with red onion so I chopped some of them up as well!
I placed my pork chop medallions on a greased baking sheet and then layered the veggies around them to be sure that while cooking the meat takes on some of their flavours. The trick is with the seasoning and wine... This does not need an expensive bottle, but you don't want a garbage one either... Open is literally under $10 and is decent tasting so win win.
Ahh! looks beautiful! I poured 1 cup of chicken broth and 1 cup of white wine and sprinkled dried rosemary, white pepper and pink salt on the top. I tented the dish with tinfoil. When I say "tented" it means don't pull it tight but give enough tin foil to create a bit of a dome in the middle, like a circus tent, to allow the steam to rise, condense and fall... this creates the juiciness for the meat!. Put this in a 350 degree oven for 30 minutes to start... you will likely hit 40 minutes depending on the thickness of your pork. Mine were like baseball cut... so thick.... not your average chop that is thin and long... those will take less time so watch them.
I wanted to make this dish veggie heavy to get those great nutrients in... I had some daikon radish on hand and white mushrooms... not the usual characters in the book, but daikon is known for taking on the flavours of the food around it, so game on!
I sautéed these in high heat oil on the stove, while I cooked the couscous, also stovetop.
Check these out once out of the oven... seriously I wish I could "type" a smell! Delicious!
This is a dish that almost looks better straight out of the oven then plated! I gave it a try though! The taste was simple but amazing... it all blended together without being overpowering! A great dish!
The Recipe:
2 to 4 pork chops or medallions. Thicker is better for juiciness
dust with white pepper and salt and place in a greased pan.
Cut up a full fennel bulb and 1 red onion and layer on top and around the dish.
sprinkle dried rosemary as well!
Pour 1 cup of chicken broth and 1 cup of white wine in the dish.
Place in a 350 degree oven for approximately 30 minutes, but this is dependant on the thickness of your meat.
Cook couscous as per package instructions
cut up any vegetables you have on hand that will pair well with the fennel taste... Asparagus and mushrooms work well, or even Brussel sprouts! I used sliced daikon radish and mushrooms and sautéed in a pan with avocado oil and a bit of salt and pepper.
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