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Cheese – Fennel – Chop

updated

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Ingredients for 4 servings:

  • 4 pork chops
  • 150 g Camembert(s) or Brie
  • 1 m.-sized onion(s)
  • 1 tbsp tomato paste
  • 2 bulbs of fennel
  • Salt
  • pepper
  • 2 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the root pieces and stem ends from the fennel, along with any tough parts. Then wash and halve. Cook the halves in gently boiling (salted) water for about 15-20 minutes. In the meantime, finely dice the onions. Roughly chop the cheese and mash it with a fork. Then mix with the diced onions and tomato paste. Season the chops with salt and pepper and fry in clarified butter. Spread the drained fennel bulbs with the cheese cream and place it on top of the cooked chops. Bake in a preheated oven (220°C) with top heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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