This is a simple, humble meal, made to celebrate Spring and all that it brings. It's a lighter stew of pork chops, cabbage, and fennel to satisfy the in between restlessness of winter blues and spring fever. —dianabauman
1" pork chops
extra virgin olive oil
medium onions, cut into 1/4” slices
1 3/4 cups
large cabbage, quartered
fennel bulb, quartered
sprigs, fennel tops
In This Recipe
With a towel, lightly pat the chops dry, then season the chops on both sides with salt and pepper.
Heat 3 tbls extra virgin olive oil in a skillet or cast iron pan. Add the chops, and brown on both sides. About 3 minutes per side.
Transfer the chops to the crock of a 6 quart slow cooker.
In the same skillet or cast iron pan that you browned your chops, add 1 more tablespoon of extra virgin olive oil and the onions. Saute over medium heat until they just start to soften, about 3 - 4 minutes. Not to the point of transparency. Add the onions to the crockpot.
In the same pan that you just sauteed your onions, add 1 3/4 cups of chicken stock and bring to a simmer over medium heat, scraping the bottom of the pan to pick up any pices of browned bits. Add 1/4 cup of cream, 1 tsp salt, and slowly whisk in 2 tbls of flour. Continue to simmer until the sauce thickens; about 3-4 minutes. Pour the sauce over the onions and chops in the crock.
To the crock, add the quartered fennel bulb and cabbage.
Layer 2 stalks of fennel leaves on top of the cabbage. This will infuse it with its flavor during the cooking time.
Cover the crock and cook on low for 8 hours.
Serve the pork chops topped with onions, sauce from the crock, and with a side of slow cooked fennel and cabbage. Finish with a splash of lemon juice and garnished with fresh fennel sprigs.