the chops were done within 5, the potatoes took 15 minutes longer.ĭo not toast your fennel seeds for 4 minutes, that's absurd. Potatoes need wayyyy longer than 15 minutes to roast in the oven too. The herbs and the Smokey paprika And garlic with the pork are a wonderful combination! This tastes great with almost any fresh herbs - thyme, Oregano, rosemary, etc. I have made this several times - it is yummy! I have experimented with alternatives to fennel seeds since they aren’t my favorite. Even my kids will eat this, so it strikes that perfect medium between fancy enough to impress but simple enough that the whole family can enjoy it. Not sure why this recipe is rated so low - for a while, it was the only way I would make pork chops. Also threw in a handful of cherry tomatoes into the pan for the last 10 min in oven. Keep chilled.įabulous - I swapped fresh rosemary for the fennel, and didn't toast it. Step 6ĭo Ahead: Pork chops can be marinated 1 day ahead. Serve with potatoes, shallots, and any pan juices. Transfer chops to a cutting board cut meat from bones and slice against the grain.
Let pork chops rest 5 minutes in skillet. (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. Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°, 10–15 minutes. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes. Add potatoes and shallots to skillet season with salt and pepper and toss to coat in pan drippings. Cook pork chops until golden brown on 1 side, about 4 minutes turn. oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Add spice mixture seal bag and turn to coat. Season pork with salt and pepper and place in a resealable plastic bag. Step 2Ĭombine fennel seeds, garlic, paprika, and 2 Tbsp. Flip and sear for 1-2 minutes on the other side. Sear for 2-3 minutes, without moving, until browned with grill marks on the bottom. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted, tilting the pan to coat.
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