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
Ingredients
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4
1" pork chops
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4 tablespoons
extra virgin olive oil
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2
medium onions, cut into 1/4” slices
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1 3/4 cups
chicken broth
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1/4 cup
cream
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2 tablespoons
flour
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1 teaspoon
salt
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1/2
large cabbage, quartered
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1
fennel bulb, quartered
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2
sprigs, fennel tops
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1 splash
lemon juice
Directions
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With a towel, lightly pat the chops dry, then season the chops on both sides with salt and pepper.
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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.
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Transfer the chops to the crock of a 6 quart slow cooker.
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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.
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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.
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To the crock, add the quartered fennel bulb and cabbage.
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Layer 2 stalks of fennel leaves on top of the cabbage. This will infuse it with its flavor during the cooking time.
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Cover the crock and cook on low for 8 hours.
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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.
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