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Author Notes: 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
- 4 1" pork chops
- 4 tablespoons extra virgin olive oil
- 2 medium onions, cut into 1/4” slices
- 1 3/4 cups chicken broth
- 1/4 cup cream
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 large cabbage, quartered
- 1 fennel bulb, quartered
- 2 sprigs, fennel tops
- 1 splash lemon juice
- 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.
- This recipe was entered in the contest for Your Best Fennel