Thursday, January 13, 2011

Ken's Quick Pork Loin Chops with Roasted Fennel, Red Cabbage and Herbed butter

Long week....I try make simple dishes during the week, quick, simple easy to make. Tonight I decided to make thin loin pork chops.

3 Fennel bulbs
1 small package of thin cut pork chops
3 sprigs fresh thyme
2 small sun-dried tomatoes
1 medium head of red cabbage
1 stick of butter
Olive oil
Kosher salt

Roasted Fennel
Preheat oven to 400 degrees. Remove tops from fennel, cut in half. brush with Olive oil, salt and pepper and place in shallow baking dish.Roast for 15 minutes per side, or tender and caramelized.

Cooked Red Cabbage
In a large pan heat teaspoon of butter and 2 teaspoons of olive oil. remove outer leaf from cabbage. Cut in half and cut out core, chop medium. add to pan, salt , pepper to taste, add 1 tablespoon of balsamic vinegar, cook to tender and cabbage starts to caramelize.

Pork chops

On a shallow plate, mix some flour, salt, pepper and a small sprig of thyme. In a shallow pan, heat up olive oil. Dust pork chops in flour mixture and shake off excess. place pork in hot oil, cook about 2 minutes per side.

Herbed Buuter
 Take one stick of softened butter, add fine chopped sun dried tomatoes, and 2 springs of thyme leaves, salt and pepper. Place in piece of plastic wrap, roll into tube shape and place in freezer till firm. Remove from freezer and slice.

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