Fennel-Crusted Pork Chops with Potatoes and Shallots
Fennel-Crusted Pork Chops with Potatoes and Shallots is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes.
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.
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.
Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 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.
Transfer chops to a cutting board; cut meat from bones and slice against the grain.
Serve with potatoes, shallots, and any pan juices.
DO AHEAD: Pork chops can be marinated 1 day ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.