Text 30847, 70 rader
Skriven 2012-11-06 06:38:44 av Dave Drum (1:261/38)
Ärende: SF Gate 1148
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork w/Fennel Compote & Mustard Sauce
 Categories: Pork, Vegetables, Sauces, Poultry, Pasta
      Yield: 4 servings

      8 oz Flat egg noodles
      1    Onion
      1    Fennel bulb
      2 tb Butter
      3 tb Vegetable oil
           Salt & fresh ground pepper
      4    (6 oz ea) boneless pork
           - chops; 1" thick
    1/2 c  Chicken broth
      2 ts Whole-seed mustard
    1/4 c  (or more) heavy cream
           Chopped fresh chives or
           - parsley for garnish

  By Tara Duggan, Chronicle contributor

  This is an easy but elegant pork chop preparation. The
  sauce is quite creamy, but there's not much of it, and the
  caramelized fennel balances it out. You can try using a
  little yogurt instead of cream for a lower-fat version.

  Bring a pot of salted water to a boil and begin cooking
  the noodles according to package directions.

  Thinly slice the onion. Trim off the fennel stalks, then
  cut the bulb into quarters. Cut out the core and thinly
  slice the bulb.

  Heat butter and 1 tablespoon of the oil in a heavy
  skillet. Add onion and fennel; cook over medium-high heat
  for 10 to 15 minutes, stirring occasionally, until
  caramelized. Season with salt and pepper.

  Meanwhile, season pork chops on both sides with salt and
  pepper. Heat remaining 2 tablespoons oil in a large
  skillet. When it's very hot, add chops and saute for about
  3 to 4 minutes per side, until medium or medium-rare.
  Transfer chops to a plate, tent with foil and set aside.

  Drain excess oil from pan. Deglaze pan with the broth,
  then stir in 1 teaspoon mustard. Simmer over medium-high
  heat until sauce has reduced by about half. This should
  take about 3 minutes. Reduce heat to low, stir in cream
  and let it warm gently. Taste sauce. If it's too salty or
  not thick enough, add a little more cream.

  Serve the pork atop a bed of cooked, drained noodles. Top
  each chop with a portion of fennel, then with sauce.
  Garnish with fresh herbs.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 09 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... "A dream itself is but a shadow." - Shakespeare

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