prep: 10 minutes
total: 30 minutes
1. Preheat the oven to 400F and put the rack in the middle position. Season the pork on both sides with the ground cumin and fennel, plus a sprinkling of salt and pepper. Prep the fennel bulbs.
2. Heat the oil in a large saut? pan over medium-high heat. When it's hot and shimmering, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. Turn them over and brown another 2 minutes.
3. Add the fennel slices and red pepper flakes to the pan. Squeeze the lemon halves over the fennel and pork chops, then add the lemon halves face down to the pan. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part.
4. Remove the chops and fennel to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminum foil, for 5 minutes.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 15 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.3mg | 2 % | |
Potassium 539.2mg | 14 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 5.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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