Peachy the Magazine

Pan-Roasted Pork Chops with Shallots and Fennel

Featured in our Fall 2022 Food + Entertaining article, Fashionable Fall Fête, pan-roasted pork chops with shallots and fennel are a delicious main course perfect for fall entertaining.

Pan-Roasted Pork Chops with Shallots and Fennel
Pin
Print

Pan-Roasted Pork Chops with Shallots and Fennel

Course: Main
Servings

2

servings

Ingredients

  • 2 bone-in pork chops, 1 to 1¼ inches thick, left at room temperature for 30 minutes before cooking

  • Salt and freshly cracked pepper

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 4 shallots, peeled and halved lengthwise

  • 1 fennel bulb, quartered, cored, and cut into ½-inch-thick wedges, fronds reserved for garnish

  • 4 to 5 sprigs fresh thyme

  • 1⁄3 cup cider vinegar

  • 2 tablespoons whole-grain mustard

  • 2 teaspoons honey

  • ¼ cup chicken stock or water

  • Flaky sea salt, for serving

Directions

  • Pat the pork dry and season generously with salt and pepper. Preheat a large cast-iron skillet over medium-high heat for 5 minutes. Add the oil and then the pork. Scatter the shallots, fennel wedges, and thyme around the chops. Cook, flipping the pork and tossing the vegetables halfway through, about 8 minutes total. The pork should be cooked through and well browned, and the vegetables should be tender. Using tongs, remove the pork and vegetables to a plate. Cover and keep warm.
  • Add the 1⁄3 cup vinegar to the skillet. Using a rubber or wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan. Stir in the mustard, honey, and ¼ cup stock or water. Simmer until you have a reduced, syrupy sauce. Remove the pan from the heat. Return the pork to the pan and evenly coat with the sauce.
  • Plate the pork with fennel and shallots and spoon with the pan sauce. Garnish with the reserved fennel fronds and finish with a pinch of flaky salt.

Notes