Pork loin with leeks in cider

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 32 G., saturated fats 11 G., proteins 40 G., carbohydrates 23 G., fiber 4 G., cholesterol 124 mg, sodium 545 mg, sugar 12 G.

This dish is literally infused with the wonderful sweet and spicy aroma of fennel. Fennel seeds are rubbed onto bone-in pork chops before frying. Fennel root is used with leeks to create a juicy garnish for the pork, and fennel greens are used to garnish the finished dish. It's delicious and festive, and it takes just half an hour to prepare. Be sure to thoroughly rinse the sand off the leeks after cutting them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork chops on the bone (1-2 cm thick; approximately 220 g each)
1 tsp fennel seeds, lightly crushed
2 tablespoons unsalted butter
6 wide strips lemon zest (remove with a vegetable peeler), + 1 tbsp juice
3 cloves garlic, crushed
2 sprigs of rosemary
2 large leeks (white and light green parts only), halved lengthwise, then cut into 2.5-4cm pieces.
1 fennel root, sliced into 0.5-1 cm thick slices, finely chop the greens
1 cup natural non-alcoholic apple cider
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sprinkle the pork chops on both sides with fennel seeds and a few pinches of salt and black pepper. Set aside while you prepare the vegetables.
In a large, wide saucepan or cauldron, melt the butter over medium heat. Add the lemon zest strips, garlic, and rosemary and cook, stirring, until the garlic softens, 1-2 minutes. Add the leeks, chopped fennel root, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.

Pour in the cider, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until the leeks and fennel are tender but not browned, 15-20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pork chops (2 at a time, if needed) and cook until well-browned but still pink around the bone, 4-5 minutes per side.
Transfer to a plate and let rest for 5 minutes.
Remove the rosemary from the leeks and add lemon juice and 1/4 cup fennel fronds; season with salt and pepper to taste. Divide among plates and top with the pork. Drizzle with the pan juices and sprinkle with additional fennel fronds.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes

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