This morning I found a package of boneless pork chops in the freezer that had been in there for a while and needed to be used. The usual question arose—how shall I cook them? Boneless chops can be quite dry since they have little or no fat on them, so I wanted something that would make a sauce or gravy for moisture.
In looking through my file of “pork recipes” I came across this one that called for using pork tenderloin that by serving time would be sliced anyway, so why not substitute the chops instead? So—that’s what I did. As I hoped, this dish turned out to be very flavorful with thyme as the seasoning of choice, and moist with its sauce made of chicken broth and heavy cream. YUM!
The potatoes and vegetable get cooked along with the pork making this almost a one-pot meal. I sautéed some sliced apples in butter to serve with it. An added bonus is that one serving equals 482 calories. Not bad! It tastes richer than that.
PORK WITH FENNEL AND POTATOES
Yield: Serves 4
- 1 1/2 pounds pork tenderloin (1 large or 2 small) trimmed
- 1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
- Kosher salt and freshly ground pepper
- 2 Tbsp. extra-virgin olive oil
- 1 large fennel bulb, cut into wedges
- 4 cloves garlic, thinly sliced
- 1 pound small red-skinned potatoes quartered
- 1/4 cup dry white wine (or equal amount chicken broth)
- 1/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp. roughly chopped fresh parsley
1. Preheat oven to 425*F. Halve the pork tenderloin crosswise; sprinkle with 1 tsp. thyme (1/2 tsp. dry thyme) and 1/2 tsp. each salt and pepper. Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes.
Transfer to a roasting pan, roast until a meat thermometer inserted into the thickest part of the pork registers 140*, 12 – 15 minutes. I cooked the chops for 12 minutes.
2. Meanwhile, heat the remaining 1 Tbsp. olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
3. Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 tsp. thyme (1/4 tsp. dried thyme). Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute.
Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with chopped parsley.
SOURCE: Cooking Light