24: Seared Pork / Fennel & Leeks / Carrot Puree

I cook pork a lot because I find pork itself to be more flavorful than chicken. Here’s another pork chop recipe with a little fall inspiration. I’ve made a lot of soups and purees this past fall/winter season. This dish is well-balanced, incredibly healthy, and pretty quick.

Ingredients and Directions:

2 boneless pork chops, 4 ounces each

2 medium carrots, peeled and roughly chopped

Half a fennel bulb, sliced

1 leek, sliced

2 cloves minced garlic

Half & Half (or milk)

Olive oil

Salt and pepper

Chopped parsley for garnish

Prep your veggies while boiling carrots until they are soft, not mushy. Drain well, reserving the liquid. Using a food processor or immersion blender, puree carrots with half & half and reserved liquid to desired consistency. Transfer puree back to pan and keep warm.

Heat two tablespoons of olive oil over medium heat. Add pork chops to the pan, and cook for 2-3 minutes. Now surround the pork with the fennel, leeks, and garlic. Season everything with salt and pepper to taste. Pork and veggies should be done in 10 minutes.

Serve and enjoy!