Happy Friday!! I wanted to share this pork chop recipe I found in my BonAppetit magazine. As usual, I got excited and ripped it out of my to save for later! It looked that good and it was that good!!! That was quite a while ago, but that day finally came. I got around to cooking it.
I was craving some meat as I always am after being vegan/vegetarian for a while. So I went through my saved recipes on Evernote and rediscovered this gem.
I haven’t had porkchops in years, so it was a warm welcome. Back into my mouth.
I followed the recipe for the most part, except I skipped the potatoes completely. I didn’t have Yukon Gold and instead just baked some wedges that I had to save time.
I also let the pork sit for about 3 hours after I toasted and mixed up the spices/garlic. I ate this together with some sauteed green beans which are another winning recipe all together. Read more about them in this post.
This is probably one of the best pork chops I’ve ever eaten.
Really bold fennel and paprika flavors. The vinegar makes the magic happen, providing that acidic contrast against the spices and meat.
Other keys to this winner dish are searing it in a cast iron pan on both sides and finishing it in the oven. Make sure you get that sear, otherwise you’ll be missing out on that crunch texture and flavor from the browned meat.
I really like this dish. I’m thinking you might even be able to do this with chicken breast… Next time I think I will triple the amount of shallots that I used, since those were quite good after going in the oven.
In summary, I would like to reiterate how good this was. Plus it made my house smell good while cooking too. I love fennel. And if that’s something you like too, this is a solid recipe to try.
If you think these pork chops sounded good, please share or leave a comment. Thanks for reading!
In case you missed them, here are some of my other New American recipes!