Reviews (2) Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 01/11/2014 This recipe is great. My family loves it. The best part is the pork ragu recipe for the leftovers! I always buy extra pork chops to make sure I have enough for the ragu dish. My 17 year old son, who is a little picky and a big eater, loves the pork chops, and I always get a compliment. The only problem is remembering to buy fennel when I am at the grocery store without a list! Martha Stewart Member Rating: Unrated 12/07/2011 I made this meal tonight for supper and it was delicious. I couldn't get enough and my husband kept saying what a great meal. It was very easy to prepare and well worth the effort. Thanks and keep them coming...
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Gallery Pork Chops with Fennel and Carrots Recipe Summary prep: 45 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges 1 pound carrots (about 10 medium), trimmed and halved lengthwise 1 large red onion, cut into 1-inch wedges, root end left intact 12 garlic cloves, peeled 5 tablespoons chopped fresh oregano leaves 6 tablespoons extra-virgin olive oil Coarse salt and ground pepper 6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each) Lemon wedges, for serving
Gallery Pork Chops with Fennel and Carrots
Recipe Summary prep: 45 mins total: 55 mins Servings: 4
Gallery
Pork Chops with Fennel and Carrots
Pork Chops with Fennel and Carrots
Pork Chops with Fennel and Carrots
Recipe Summary prep: 45 mins total: 55 mins Servings: 4
Recipe Summary
prep: 45 mins total: 55 mins
Servings: 4
prep: 45 mins
total: 55 mins
prep:
45 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges 1 pound carrots (about 10 medium), trimmed and halved lengthwise 1 large red onion, cut into 1-inch wedges, root end left intact 12 garlic cloves, peeled 5 tablespoons chopped fresh oregano leaves 6 tablespoons extra-virgin olive oil Coarse salt and ground pepper 6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each) Lemon wedges, for serving
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/11/2014 This recipe is great. My family loves it. The best part is the pork ragu recipe for the leftovers! I always buy extra pork chops to make sure I have enough for the ragu dish. My 17 year old son, who is a little picky and a big eater, loves the pork chops, and I always get a compliment. The only problem is remembering to buy fennel when I am at the grocery store without a list! Martha Stewart Member Rating: Unrated 12/07/2011 I made this meal tonight for supper and it was delicious. I couldn't get enough and my husband kept saying what a great meal. It was very easy to prepare and well worth the effort. Thanks and keep them coming...
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/11/2014 This recipe is great. My family loves it. The best part is the pork ragu recipe for the leftovers! I always buy extra pork chops to make sure I have enough for the ragu dish. My 17 year old son, who is a little picky and a big eater, loves the pork chops, and I always get a compliment. The only problem is remembering to buy fennel when I am at the grocery store without a list! Martha Stewart Member Rating: Unrated 12/07/2011 I made this meal tonight for supper and it was delicious. I couldn't get enough and my husband kept saying what a great meal. It was very easy to prepare and well worth the effort. Thanks and keep them coming...Martha Stewart Member
Rating: 5 stars 01/11/2014
This recipe is great. My family loves it. The best part is the pork ragu recipe for the leftovers! I always buy extra pork chops to make sure I have enough for the ragu dish. My 17 year old son, who is a little picky and a big eater, loves the pork chops, and I always get a compliment. The only problem is remembering to buy fennel when I am at the grocery store without a list!
Rating: 5 stars
Rating: Unrated 12/07/2011
I made this meal tonight for supper and it was delicious. I couldn’t get enough and my husband kept saying what a great meal. It was very easy to prepare and well worth the effort. Thanks and keep them coming…
Rating: Unrated
All Reviews for Pork Chops with Fennel and Carrots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Chops with Fennel and Carrots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
