Pork chop with fennel and Thai rice

Name: Pork chop with fennel and Thai rice - Diana K.
Ingredients: I used for the pork chop: 8 slices of boneless pork chop; 1 bulb of fennel; 1 clove of garlic; 1 stalk of celery; soy sauce; Tabasco sauce; turmeric; ground cumin; chili powder; ground ginger; Himalayan pink salt. For the rice: 1 cup of rice; 1 and a half cups of water; turmeric; Himalayan pink salt; 1 tablespoon of butter.

Meat - Pork chop with fennel and Thai rice by Diana K. - Recipia

Sometimes, when I can't stick to fasting, I resort to simple options like meat with vegetables and rice. Today, I had some pork chops and a fennel bulb on hand, so I quickly made a skillet chop with everything I found in the fridge. I prepared the rice separately, in the classic Thai style. I added the salad at the end, according to my craving. Quick Info Total time: 45-50 minutes Preparation time: 10-15 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients For the chop: 8 slices of boneless pork chop 1 fennel bulb 1 stalk of celery 1 garlic clove soy sauce (to taste) Tabasco sauce (to taste) chili powder turmeric ground cumin ground ginger Himalayan pink salt a little oil (for sautéing) For the rice: 1 cup of Thai rice (jasmine or basmati works equally well) 1.5 cups of water Himalayan pink salt turmeric 1 tablespoon of butter Salad: baby spinach tomatoes mozzarella olive oil Himalayan pink salt Preparation Method 1. Preparing the meat and vegetables Wash the pork chops and dry them well with paper towels. Wash the fennel, remove the tough part, and chop it as finely as possible. Chop the celery stalk finely as well. Crush the garlic and chop or slice it thinly. 2. Sautéing the vegetables Put a skillet on the heat and pour in enough oil to cover the bottom. Add the fennel, celery, and garlic. Immediately sprinkle with Himalayan pink salt, then add the spices: chili, turmeric, ground cumin, and ginger. Stir and let everything cook on medium heat until the vegetables soften slightly and become aromatic, without burning. 3. Browning the chops Add the pork chop slices over the vegetables. Let them sear for about 2 minutes on each side until they get color on the surface. 4. Sauce and final cooking Pour in soy sauce and Tabasco sauce to taste. Add a cup of water. Partially cover the skillet with a lid and let it simmer on low heat until the chops are cooked through and the sauce reduces slightly. If needed, add a little more water. 5. Thai rice Put a cup of washed rice in a pot with a lid. Add 1.5 cups of water and a little Himalayan pink salt. Cover and let it simmer on low heat for 10 minutes without stirring. After this time, turn off the heat and add a pinch of turmeric and a tablespoon of butter. Cover again and let it sit for another 3-5 minutes to absorb the flavors. 6. Salad Mix baby spinach, tomatoes, and torn or sliced mozzarella. Drizzle with olive oil and sprinkle with pink salt. 7. Assembly Serve the chop with the sauce and vegetables from the skillet, alongside the rice and spinach salad. Why I make this recipe often It’s quick and doesn’t require complicated techniques. It can be easily adapted based on the vegetables you have at home. The meat stays tender, and the combination with the simple rice and salad balances the plate. It works well for both lunch and dinner. Tips and Variations Tips Boneless chops cook quickly. Don’t leave the meat on the heat too long to avoid drying it out. You can adjust the intensity of the Tabasco sauce based on how spicy you want it. If you want more sauce, you can add extra water towards the end. Substitutions Fennel can be replaced with leeks or onions if you don’t have it. Soy sauce can be omitted for a milder flavor. Chili powder can be left out if you don’t want it spicy. Jasmine rice can be substituted with any long-grain white rice. Variations You can use chicken breast instead of pork chop. Feel free to add other vegetables of your choice: carrots, zucchini, bell peppers. If you don’t have butter, you can use a little olive oil at the end for the rice. It can also be served without salad, just with meat and rice. Serving Ideas The chops and vegetables can be served over rice, with all the sauce. You can add lemon to the salad for a fresher taste. For an extra pop of color, sprinkle fresh parsley over the plate if you have it. Frequently Asked Questions How long should I cook the chop to prevent it from drying out? After browning, partially cover and let it cook for 20-25 minutes on low heat. If it’s sliced thin, it may take even less time. Check with a fork. Can I use a different type of rice? Yes, any long or medium-grain rice works. Adjust the cooking time based on the type you choose. Does fennel have a strong flavor? Can it be omitted? Fennel adds a subtle anise flavor. If you don’t like it, you can replace it with onion or omit it completely. Do I have to use Tabasco and soy sauce? No, they can be left out or you can reduce the amount based on your preferences. Can I prepare the meat in advance? Cooked chops can be reheated, but they are tastiest fresh. I don’t recommend cooking them too far in advance. Nutritional Values (estimated) Per serving (chop + rice + salad): Calories: approx. 500-550 kcal Protein: 35-40 g Carbohydrates: 40-50 g Fat: 20-25 g Values depend on the amount of oil/butter used and the portion of rice or salad. Storage and Reheating Chops and rice can be stored in the fridge in separate containers for up to 2 days. For reheating, I recommend warming them separately on low heat or in the microwave. The salad should be prepared fresh, as it doesn’t store well.

Preparation

Chops: I washed and then dried the pork chops with a paper towel, cleaned and chopped the fennel, celery, and garlic, then diced them finely. In a pot, I added a little oil, then added the chopped vegetables along with the spices (chili, turmeric, ground cumin, ginger), and sautéed them lightly until they softened. I then added the chops and let them cook for about 2 minutes on each side. After that, I added soy sauce and Tabasco and a cup of water, letting the chops absorb the flavors and the sauce reduce slightly. Rice: I placed one measure of rice, one and a half measures of water, and Himalayan pink salt in a pot with a lid, covered it, and let the rice boil for 10 minutes. Then, I added turmeric and butter and turned off the heat. I served this dish alongside a delicious baby spinach salad with tomatoes and mozzarella, drizzled with olive oil and a little salt. Enjoy your meal!

Pork chop with fennel and Thai rice

Preparation

Tags

Categories