I love working with pork, especially in the fall. It can be intimidating to some but I think it stems from the leather over cooked pork of our youth.
Pork, to me, is as versatile as chicken but with the texture of beef. It can take on the flavor of whatever you want it to without fighting it too much. Dijon mustard with pork is a no-brainer. Actually, any mustard with pork is a dream come true.
I decided to create this recipe after eating at a restaurant in Granbury, TX who had this dish but added a fried soft shell crab on top! It was delicious. Before we were done my husband asked me to try and create this dish at home. I asked one question of our server. “Was this pork marinated”? She said no, just salt and pepper. This answer led me to believe it was slow roasted to maintain that moisture.
Hummus is a very easy dish to make but a lot of people get it wrong. The key to great hummus vs good hummus is to make sure the skins are removed from your chick peas and water. Yes, water not olive oil. Olive oil is great to put on top once it is done but to thin out your mixture, water is the key.
Fennel is one of my new found favorites over the past few years. I love it either slow roasted, with cream or fresh and thinly sliced on a mandoline. Combining the fresh fennel with the acidity of pickled okras and the freshness of dill is a flavor explosion. Getting the salad, hummus and pork all in one bite is incredible.
You can make this for a crowd.Start by pan searing your pork chops and putting them on a baking sheet to roast in the oven. Cook to temp and just keep warm until ready to serve.
I hope you will give this recipe a whirl. You won’t be disappointed.
Preheat the oven to 350 degrees.
Salt and pepper the pork chops. Heat the oil in an oven proof pan to medium high heat. Sear the pork chops on both sides for 3-4 minutes. Place the pan in the oven and cook the pork chops to temp (10-15 min). When done, remove from the oven to rest.
For hummus: Place the rinsed chickpeas in a bowl with cool water. With your hands, rub the skins off of the chickpeas. Place the skinned chickpeas in the food processor. Add the tahini, salt and lemon juice. Start to blend and slowly add the water until desired consistency. Add the dijon. Add more salt if needed.
For the salad:
Cut off the end of the fennel and the fronds. You can save fronds for garnish. With a very sharp knife or a mandoline, thinly slice the fennel bulb. Place in a large bowl. Add the other ingredients. Toss and taste. Add more salt and pepper if needed.
To serve: Place a dollop of hummus on the plate and smear with a spoon. Top with pork chop. Serve with Fennel and Pickled Okra Salad.