Pork Chops with Braised Fennel, Blackberries & Brandy

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I gave myself a challenge today. –Go into a food market and spend only 10 minutes shopping instead of four hours examining everything. –Grab the first three items that beg to be taken home…

When I walked into the market I came head-on to a counter full of blackberries, and I grabbed them. I turned right and picked up a fennel bulb, onward I went and turned left toward the meat counter and right in front of me two perfectly plump bone-in pork chops; they were mine.

I won the challenge. I was in the store at 4:12 and I was out by 4: 19. –It was a record.

Okay, so this recipe is pretty easy breezy.

Slice the fennel bulb into thin strips, then sauté them in olive oil, garlic, and fresh sage leaves. Meanwhile, pass about a cup and a half of blackberries through a food processor with a teaspoons of sugar (optional). When the fennel becomes soft add the puree of blackberries and cook them down until it reduces.

pork aaaaaporkaaaaaCheck for salt. Remove the fennel from the pan and re-oil it and then heat the pan until it becomes good and hot.

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Place salted and peppered pork chops in the hot oil and brown the chops on both sides.

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When they are almost done (about 150) place the fennel on top and swirl the pan around, then add ½ cup of brandy, be careful of the flame, and swirl the pan again. Spoon the fennel on a plate and put the pork chop on top, garnish with sage leaves, and then devour it.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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10 Responses to Pork Chops with Braised Fennel, Blackberries & Brandy

  1. MaryAnne says:

    Looks yummy !!

    Like

  2. bitsofnice says:

    Mmm I love fennel! This looks delicious 🙂

    Like

  3. PK Read says:

    Looks so interesting – have to give this one a try! Well done!

    Like

  4. johncpicardi says:

    Thank you! How are you?

    Like

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