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Pork Chops with Fennel, Pepper, and Onions and Charred Bread with Tomato
PORK16Ingredients
30Minutes
760Calories
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Description
This recipe is courtesy of Rachael Ray.
Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in pork chops (1-1 1/4 inch thick)
- salt
- black pepper
- 2 tsp. fennel seed
- 3 Tbsp. olive oil (for pork chops)
- 1 bulb fennel (quarter, core on angle, and thinly slice)
- 1 red pepper (can use 2 cubanelle peppers or 1 green bell pepper, seeded, thinly slice)
- 1 large white onion (thinly sliced)
- 4 cloves garlic (thinly sliced or chopped)
- 1 Tbsp. Calabrian chili paste (or 1 tsp. chili flakes)
- 1/2 cup red vermouth
- 1/2 cup bone broth (chicken, stock, or broth)
- 1 loaf Ciabatta (split)
- 1 heirloom tomato (or beefsteak tomato, large, ripe)
- extra-virgin olive oil (for drizzling)
- flaky sea salt (for sprinkling)
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Directions
- Pat chops dry and turn on broiler.
- Place a heavy cast-iron skillet on stove over medium-low heat.
- Season chops with salt, pepper and fennel and prep fennel, peppers, and onion.
NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories760Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol80mg27% |
Sodium1100mg46% |
Potassium720mg21% |
Protein29g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A25% |
Vitamin C80% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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