Want a quick Whole 30 weeknight dinner that also tastes amazing and doesn't make you feel like you're missing out on anything? Then you have to try this. Marsha Unchursi (also known as @princesshungry on instagram) created this for me one night and I'm going to share it with you. It's really quick to make but you need to let it marinate for at least 30 minutes. If you want to save time, make the marinate the night before and let the pork chops sit in it overnight. It'll be extra delicious.
Fennel Pork Chops with Roasted Potatoes (serves 4)
(adapted from Bon Appetit’s Fennel-Crusted Pork Chops with Potatoes and Shallots) -We served these pork chops and potatoes with a brussel sprout salad
2 Tbsp fennel seeds
6 garlic cloves, grated
2 tsp paprika (smoked if possible!)
8 Tbsp whole30 approved neutral flavored oil
41-inch thick bone-in pork chops
1.5-2 lbs Yukon Gold potatoes cut into fourths or sixths
4 large shallots, halved or quartered depending on size, with root end attached
¼ cup chicken broth or water
½ cup fresh flat-leaf parsley chopped
Pre-heat oven to 400oF. Toast fennel seeds in a small pan over medium to medium-low heat, stirring constantly until fragrant. Set aside to cool.
Combine the toasted fennel seeds, garlic, paprika, and 4 Tbsp of oil in a small bowl. Season pork chops with salt and pepper before placing in a resealable plastic bag. Add the fennel/paprika mixture, and then seal the bag. Toss to coat pork chops evenly. Allow pork chops to marinate for at least 30 minutes.
Heat 2 Tbsp of oil in a large cast-iron skillet (or ovenproof pan) over medium-high heat. Once oil is shimmering and just starting to smoke, add the pork chops to the pan. You should hear a sizzle when the chops hit the pan.
Cook until one side is a golden brown before turning the chops, about 4-5 minutes. Cook until the second side is golden brown before turning the chops and transferring the pan to the oven. Roast the pork chops for another 10-15 minutes or until the chops reach an internal temperature of 135oF. Remove the pan from the oven and allow the pork chops to rest on a cutting board.
Using the same pan, add the remaining 2 Tbsp of oil over medium heat. Add the Yukon gold potatoes and shallots (cut side down) and sear for about 5 minutes until starting to brown. Add ¼ cup of chicken broth or water to deglaze the plan. Make sure to scrape up the tasty brown bits leftover from searing the pork. Turn the potatoes and shallots and transfer to the oven. Roast for about 20-25 minutes until a fork easily pierces potatoes.
Once the potatoes and shallots are done, serve the chops with the potatoes and shallots and remaining pan juices.
(Optional) While the potatoes and shallots are roasting, remove the bone from the chops, making sure to slice against the grain.
Marsha is a clinical dietician, science teacher, avid foodie and most importantly a seriously good cook who loves to cook for friends. Hello friend forever!