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Fennel-Crusted Pork Chops with Potatoes and Shallots

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Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

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Ingredients

  • 1 1/2 tablespoon fennel seeds
  • 2 cloves garlic finely grated
  • 1 teaspoon hot smoked Spanish paprika
  • 3 tablespoons vegetable oil, divided
  • 2 1”-thick bone-in pork loin chops (about 1 1/4 lb. total)
  • Kosher salt and freshly ground black pepper
  • 1 pound 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

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 450°. 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 Tbsp. 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 Tbsp. 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°, 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.

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