Sunday, July 31, 2011
This fabulous recipe is from Bobby Flay's Grilling for Life cookbook. Love fennel and pork and the vinaigrette truly enhances the flavors.
3 T chopped fresh sage leaves
1/4 c fresh lemon juice
2 tsp grated lemon zest
1/2 shallot, coarsely chopped
1 tsp honey
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 c olive oil
Fennel-Spiced Pork Chops
2 T fennel seeds
2 tsp kosher salt
2 tsp whole black peppercorns
4 thick center-cut boneless pork chops (or 1 pork tenderloin, ~ 1 lb)
1 tsp canola oil
Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified. I used an immersion blender.
1. Heat your grill to medium-high. Place the fennel seeds, salt, and peppercorns in a spice mill and process until finely ground. Alternatively, combine the spices ona cutting board and crush them with the bottom of a heavy pot. I used a mortar/pestle.
2. Brush pork with oil and season on both sides with fennel mixture.
3. Grill the pork until slightly charred on both sides and cooked to medium-well, 4-5 min per side.
4. Transfer pork to a place and immediately drizzle each chop with 2 T of the sage-lemon vinaigrette. Let the chops rest for 5 minutes until serving. Serving the remaining vinaigrette on the side if desired.