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Pan-Roasted Pork Chops with Olives and Sambuca-Braised Fennel

Pan-Roasted Pork Chops with Olives and Sambuca-Braised Fennel Recipe

  • 3 medium fennel bulbs (about 1 pound), with fronds
  • 2 large yellow Spanish onions, thinly sliced (about 2 cups)
  • 20 cloves thinly sliced garlic, about ½ cup
  • ½ cup Arbequina, Ligurian, Taggiasche, or Niçoise olives
  • 1 cup extra virgin olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups Sambuca
  • 1 cup chicken stock
  • ½ cup kosher salt
  • 1⁄3 cup sugar
  • 4 9- to 10-ounce boneless pork chops (about 1 inch thick)
  • 4 teaspoons Fennel Rub (see Notes)
  • ¼ cup extra virgin olive oil
  • ¼ cup (4 tablespoons) finishing-quality extra virgin olive oil
  • ½ teaspoon fennel pollen
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 796kcal (40%)
Total Fat 52g (80%)
Saturated Fat 10g (50%)
Cholesterol 124mg (41%)
Total Carbohydrate 30g
Dietary Fiber 8g
Sugars 7g
Protein 44g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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