Pork Chops with Fennel Buerre Blanc
Prep Time: 20 minutes Cooking Time: 20 minutes Yield: 2 servings
- 2 Bone-in thick cut pork chops
- 1TBS Coarsely ground/crushed black pepper
- Kosher Salt
- ¼ cup +1TBS room temperature butter
- 1 slice pickled orange peel from the jar
- A heavy pinch of Witt’s Orange Fennel
- 1oz brine from the jar
- Liberally salt and pepper the pork while you melt 1 TBS of butter in a medium skillet. Once melted, add the chops to the pan to begin searing. While the chops sear, slice the orange peel very thinly and add to the pan.
- Once one side of the chops has browned, flip them and use a large spoon to baste the chops with the orange infused butter until both sides are a dark, golden brown. Then remove them from the pan to rest on a rack.
- Remove the orange peel, and most of the fat from the pan. Then use the remaining fat to sautee the fennel until browned around the edges.
- Deglaze the pan with the with the brine, and scrape up any bits stuck to the pan. Turn the heat down very low, and let the brine reduce until it is almost totally dry, then turn the heat off and add the butter a little at a time, swirling the pan to emulsify it into a sauce. If the butter doesn’t melt, turn the heat on very briefly to heat up the sauce.
- Plate by making a small pool of sauce slightly larger than the chop, place the pork on top of it, and top each with some of the sautéed fennel.