Popular
Latest From the Show
Roasted Fennel-Crusted Chops with Fennel and Beet Slaw and Fresh…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
- 4 1 1/2-inch thick pork shoulder chops or bone-in rib chops
- 4 to 5 tablespoons EVOO Extra Virgin Olive Oil
- 2 teaspoons fennel seed
- 1 teaspoon chili flakes
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon oregano or marjoram
- Sea salt and black pepper
- 1 bulb fennel, trimmed and thinly sliced by hand or with mandolin
- 2 small fresh beets, any color, washed and very thinly sliced by hand or with mandolin
- 1/2 small red onion, very thinly sliced
- Juice of 1 lemon
- 1/2 cup citrus sections, oranges or grapefruit
- 1 cup fresh ricotta
- 2 tablespoons fresh thyme, chopped
- Crusty bread, such as ciabatta
Yield
Serves: 4
Preparation
Heat oven to 400F.
Pat chops dry and rub with oil. Combine dried seasonings in a small bowl. Season chops liberally with salt and pepper then apply the spice crust to both sides. Arrange in a cast-iron pan or other roasting dish, roast 30-35 minutes until crust is crisp and pork cooked through.
Meanwhile, combine sliced fennel, beets, onions and coat with lemon juice and EVOO. Season with salt and pepper.
Combine fresh ricotta with thyme, salt and pepper.
Remove chops from oven and let rest a few minutes. Add bread to oven and warm.
Add citrus fruit sections to slaw salad.
Serve chops with pan juice over top, fennel salad with citrus alongside and mounds of fresh ricotta to mix into the slaw or slather on the warm bread.