Fennel and Lemon Pork Chops with Fennel Butter

Fennel and Lemon Pork Chops with Fennel Butter

Today I was at the butcher store and they were breaking down some pigs and I notice that the chops were looking very good so I told my butcher to give me a few pounds to take home with me because they looked really meaty and fresh.

Fennel and Lemon Pork Chops with Fennel-Smoked Butter

Nothing better that a nice fresh piece of meat straight from the butcher shop. The freshness alone is enough to tell you not to buy your meats from any place else.
Nothing better that a nice fresh piece of meat straight from the butcher shop. The freshness alone is enough to tell you not to buy your meats from any place else. | Source

Fennel and Lemon Pork Chops

On my way home I was thinking what to do with these beautiful pork chops I thought about bringing them to the grill but I changed my mine and decided to bring them to the cast iron frying pan to make some pan fried Fennel and Lemon Pork Chops with Fennel Butter that I am sure you and your family are going to love.



Fresh Bone In Pork Chop

There is nothing better that getting a fresh cut of meat right from the butcher to me it makes that piece of meat that much better,
There is nothing better that getting a fresh cut of meat right from the butcher to me it makes that piece of meat that much better, | Source

Fennel and Lemon Pork Chops with Fennel-Smoked Butter

Fennel and Lemon Pork Chops with Fennel-Smoked Butter

The first thing were going to do is make a marinade for the pork chops.
Ingredients
1 cup of olive oil (keep 2 tablespoons for the pork chops)
3 tablespoons of chopped fennel

2 teaspoons of honey mustard
1 teaspoon of horseradish mustard
1 teaspoon of granulated garlic powder
1 pinch of seas salt

1 pinch of white smoked pepper
Zest from a half of lemon
4 bone in pork chops about 1 inch thick

Ingredients For The Fennel Butter

    • 1 stick of butter
    • 2 tablespoons of finely chopped fennel
    • 1 teaspoon of sea salt
    • 1 teaspoon of white pepper
    • 1 teaspoon of granulated garlic
    • Zest of a 1/2 of lemon

Method of Cooking

  • To begin were going to make the marinade by seasoning the the pork chops with the sea salt, white pepper and granulated garlic and make sure it is seasoned on all sides. Now using a large bowl add the honey mustard, horseradish mustard, lemon zest and the olive oil mix together very well then add the pork chops and place them in the refrigerator for 30 to 1 hour covered.

While the pork chops are Marinating we are going to make a quick fennel butter to add extra flavor and juiciness to the pork chops. Using a medium size bowl get out the 1 stick of butter add it to a bowl along with the rest of the ingredients using a potato masher mash the ingredient together then get a spoon to mix it all up so that it is blended all in then rip off a sheet of plastic wrap then lay it on the table then spoon out the butter in a for of a log then roll the plastic and tighten at the ends so the butter looks like a little log then refrigerate about 45 minutes. To begin pan sear these pork chops grab out you cast iron frying pan add the remaining 2 tablespoons of olive oil to the cast iron pan over a medium high heat let the pan get good and hot add your pork chops and let them sear for 5 to 6 minutes while the chops are cooking pre-heat your oven to 350 degrees, after the 5 to 6 minutes flip over the pork chops and let them sear on the stove for another minute then move them to the oven and let them cook for another 8 to 10 minutes or you get to a temperature of 135 degrees at that point remove from oven place the pork chops on a plate add the fennel butter tent with foil and let them rest 5 minutes then serve and enjoy. Garnish with some fennel and lemon if you like.


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