Ingredients
- 2 2 2 tablespoons olive oil
- 2 2 2 (12-oz.) bone-in pork chops
- 1 1 1 teaspoon table salt
- 3/4 3/4 3/4 teaspoon black pepper
- 2 2 8 cups cherry tomatoes (about 8 oz.)
- 1 1 1 large fennel bulb, cut into wedges, fronds reserved
- 1 1 1 bunch fresh thyme
- 2 2 2 garlic cloves, crushed
- 2 2 2 tablespoons red wine vinegar
Preparation
Step 1
Ingredients
2 tablespoons olive oil
2 (12-oz.) bone-in pork chops
1 teaspoon table salt
3/4 teaspoon black pepper
2 cups cherry tomatoes (about 8 oz.)
1 large fennel bulb, cut into wedges, fronds reserved
1 bunch fresh thyme
2 garlic cloves, crushed
2 tablespoons red wine vinegar
How to Make It
Step 1
Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.
Step 2
Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.
Step 3
Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.
How to Make It
Step 1
Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.
Step 2
Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.
Step 3
Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.