Fennel-Crusted Pork Chops with Potatoes and Shallots

Ingredients for Fennel-Crusted Pork Chops with Potatoes and Shallots

• 1 1/2 tablespoons fennel seeds

• 2 garlic cloves, finely grated

• 1 teaspoon hot smoked Spanish paprika

• 45ml vegetable oil, divided

• 2 1"-thick bone-in pork loin chops (about 575g total)

• Kosher salt, freshly ground pepper

• 450g small Yukon Gold potatoes, quartered

• 2 large shallots, cut into quarters with some root attached

• 1/2 cup fresh flat-leaf parsley leaves

• 2 teaspoons red wine vinegar

Preheat oven to 232°C. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.

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 57°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.