April 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Light a grill or heat a grill pan over moderately high heat. In a saucepan, toast the ground coriander and fennel seeds over moderate heat until fragrant, about 1 minute. Stir in 1/4 cup of the olive oil and cook until the oil is warm. Stir in the vinegar and honey, season with salt and pepper and keep warm.

  • Season the chops with salt and pepper. Grill the chops, turning once, until nicely browned, about 8 minutes for medium-rare meat; keep warm.

  • In a large skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the sliced fennel and cook over moderate heat until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the escarole and cook just until wilted, about 4 minutes. Stir in the cilantro and season with salt and pepper.

  • Spoon the vegetables onto a platter; top with the chops. Spoon the warm vinaigrette over the chops and serve.