Food & Wine (March 2015)
We're on the cusp of spring -- can't you just feel it?
Every time we step out our front door, we see the very beginnings of buds on trees, new daffodils poking the first hint of green out of the ground, and fewer folks in jackets, finally shedding their winter layers.
March is the Jekyll and Hyde of seasons, and it's a funny time for food magazines. Some are full of hearty winter fare; others start to feature lighter, spring-ier dishes.
Us? Our hearts and palates are firmly set on spring. We're craving green, both under our feet and on our plates.
So it perhaps wasn't quite in the right mindset that we started making these Crispy Pork Chops with Warm Fennel Salad.
This is decidedly fall/winter food -- and it's good fall/winter food. It's pork chops that have been pan-fried, with crackly, buttery panko exterior.
The topping is delicious: a simple warm salad of fennel, olives and apple, with a hit of acid from lemon juice. It's a mix of unusual flavors -- fennel and olives together? -- but it works really well.
Unsurprisingly, though, this dish was just heavier than what we wanted. We don't blame the recipe. We're just yearning for spring. We'd gladly make the warm salad again, but would likely serve it on top of a grilled pork chop or grilled chicken, where it would bring a welcome twist to an old standard.
Trust your cravings on this one: If you're still loving casseroles and braises and lingering snow in your neck of the woods, we recommend this without hesitation.
But if it's spring you crave, maybe save this recipe for six months from now.
Speaking of, let's chat about spring: What are you looking forward to cooking? We're on the countdown to fresh asparagus and spring lettuces.
How about you?
Crispy Pork Chops with Warm Fennel Salad
Food & Wine (March 2015), recipe by Kay Chun
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(This image: Con Poulos/Food & Wine)
Total time: 45 mins
Servings: 4
INGREDIENTS
3/4 cup all-purpose flour
2 teaspoons ground fennel
Kosher salt
Pepper
1 large egg
2 cups panko
Four 8-ounce bone-in pork rib chops, meat pounded 1/8 inch thick
2 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 fennel bulbs (1 1/4 pounds), cored and thinly sliced
2 tablespoons fresh lemon juice
1/3 cup chopped pitted oil-cured olives
1 Fuji apple, finely chopped
Lemon wedges, for serving
DIRECTIONS
In a shallow dish, mix the flour and ground fennel; season with salt and pepper. In another shallow dish, beat the egg. In a third shallow dish, spread the panko and season with salt and pepper. Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg, then dredge in the panko to coat. Place the pork on a large plate.
In a large cast-iron skillet, melt 1/2 tablespoon of the butter in 1 tablespoon of the oil. Add 2 of the chops and cook over moderately high heat until golden, 2 minutes. Flip the chops, add another 1/2 tablespoon of butter and 1 tablespoon of oil to the skillet and cook until just golden on the outside and white throughout, about 2 minutes. Transfer the chops to a paper towel-lined plate. Wipe out the skillet. Repeat the process to fry the remaining 2 pork chops.
Wipe out the skillet and add the remaining 1 tablespoon of oil. Add the fennel and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Stir in the lemon juice and olives and cook until the olives are warm, about 1 minute. Stir in the apple and season with salt and pepper. Divide the pork chops among 4 plates and top with the fennel mixture. Serve with lemon wedges.
