Fennel-Crusted Pork Chops With Potatoes And Shallots

  1. Preheat oven to 450u0b0F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
  2. Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
  3. Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
  4. Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135u0b0F, 10-15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
  5. Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
  6. DO AHEAD:

fennel seeds, garlic, paprika, vegetable oil, loin chops, kosher salt, potatoes, shallots, parsley, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/fennel-crusted-pork-chops-with-potatoes-and-shallots-51214810 (may not work)

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