准备

热油中低火在一个大的技能et. Add the smashed garlic, and cook until it’s soft, fragrant, and lightly browned, 2-1/2 to 3 minutes; don’t let it get too dark, which would make it taste bitter. Add the fennel, toss with 1/2 tsp. salt and a few grinds of pepper, reduce the heat to low, and cover the pan. Cook, stirring occasionally, until the fennel is slightly soft and translucent, about 20 minutes. Remove the lid, and continue to cook over very low heat, scraping occasionally. You’ll begin to see the juices caramelizing on the base of the pan—you want to scrape those up and incorporate them into the fennel. Continue cooking until the fennel is very tender and sweet, 40 to 50 minutes total. If not using right away, let cool, then cover and refrigerate for up to 5 days. Reheat gently before serving.

将茴香种子和胡椒粉混合在砂浆和杵中，并粉碎茴香种子。用盐和胡椒粉调味排骨，然后将胡椒粉和茴香籽压入各个侧面。让排骨在室温下静置20分钟，或盖上盖子并冷藏长达24小时。

在烹饪之前，将欧芹，柠檬皮和果汁，牛至混合在一个小碗中。调味一些盐，胡椒粉和柠檬汁；它应该味道明亮而柔软。

Grill or sear the chops over medium-high heat, flipping once and adjusting the heat as necessary, until cooked to your liking, 4 to 6 minutes total for medium rare (130°F). Serve the chops topped with the herb mixture, the confit, and fennel fronds, if you like.