Tuesday, April 26, 2011
Pork Chops with Fennel-Grapefruit Compote
After I made it and told B what we were having for dinner that night, he made a face and informed me that he doesn't like when orange juice is cooked into meals. Oh well, you can't win 'em all! And anyway, I liked it!
4 boneless pork chops
4 T. extra virgin olive oil
juice of 1 lemon
1 small fennel bulb (1/2 lb.)
1 grapefruit, peeled
1 large onion
2 t. fresh rosemary
1 t. fresh thyme
1 1/2 c. orange juice
Preheat your oven to 500º F.
Season the chops with salt and pepper if desired and place them on a plate. Pour 2 T. olive oil and lemon juice over them and allow them to marinate while you prepare the rest of the dish.
Cut the fennel, grapefruit and onion into 1/8 inch thick slices.
Heat the remaining 2 T. olive oil in an 8 in skillet and place half of the fennel, half of the orange, onion and rosemary in the skillet. Add some salt and pepper if desired, then add the remaining fennel and orange. Add the juice last. Boil and press down occasionally. When it's no longer swimming in liquid it's finished. It should not be dry, but not soaking anymore, and this takes about 20 minutes (23 for me). Reduce the heat to low while you cook the pork.
Right before the compote is done, heat an oven-proof skillet or dutch oven over high for 3-4 minutes. Add the pork, plus liquids that remain on the plate, and transfer immediately into the oven. Roast for 2 minutes, flip, then roast for 2 more minutes, or until done.
Serve the pork over the grapefruit compote.
adapted from The Minimalist Cooks at Home