Pork Chops with Fennel, Pepper, and Onions and Charred Bread with Tomato Recipe | Yummly
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Pork Chops with Fennel, Pepper, and Onions and Charred Bread with Tomato

PORK
16Ingredients
30Minutes
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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 teaspoons fennel seed
  • 3 tablespoons 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 tablespoon 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

    1. Pat chops dry and turn on broiler.
    2. Place a heavy cast-iron skillet on stove over medium-low heat.
    3. Season chops with salt, pepper and fennel and prep fennel, peppers, and onion.
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