I thought I couldn’t possibly love Ina Garten any more…and then I found this website and learned I can make fun of her too. My favorite recipe of hers is fairly simple: roasted root vegetables. I pair them with a fennel-brined pork chop Cooking Light recipe. You can use the links to get their original recipes, and I’m summing up my adaptations here too.
fennel-brined pork chops
4 thick-cut pork chops
fennel bulb with fronds
1 tbs. fennel seeds
1/4 c. sugar
1/4 c. kosher salt
water & ice
Boil water in small saucepan (about a cup, eyeball it) with chopped fennel fronds (save bulb for roasting later), seeds, salt, and sugar. Let cool and add it to a big glass bowl with 2 1/2 cups water and 1 cup ice. Add pork chops and let sit in fridge for 4 hours. Preheat oven to 350 deg F. Heat iron skillet over med-high heat. Crack pepper on both sides of pork chops. Sear on first side, flip and put in oven to finish cooking for about 10-15 minutes. You can tell they are done when they feel like the back side of your hand (the spot between you thumb and forefinger bones when you make a fist).
|Pictured here is just carrots. Same principle.|
roasted root vegetables
your favorite seasoning mix
Cut all veggies into chunks, toss in olive oil and pepper (I also use Trader Joe’s “21 Seasoning Salute”) and cook on a baking sheet at 425 deg F for 35-40 minutes. Toss once or twice in the middle of cooking.
Image Credit (pork chops): Morguefile.com
Editor’s Note: This post is a part of Life As Mom’s Ultimate Recipe Swap and Real Food Wednesday