Today, we’re diving into a delightful culinary adventure with a dish that’s sure to elevate your dinner game – Thick-Cut Pork Chops with Roasted Grapes and Fennel. 🍇🍽️ Succulent, perfectly seared pork chops paired with the sweet burst of roasted grapes and the subtle, aromatic crunch of fennel. This isn’t just a meal; it’s a symphony of flavors waiting to dance on your taste buds!
What makes this recipe so special, you ask? Well, it’s all about balance and simplicity. The pork chops, with their rich and tender texture, are the stars of the show. But the real magic happens when these chops meet the unique combination of roasted grapes and fennel. The grapes, with their caramelized sweetness, bring a delightful contrast to the savory pork, while the fennel adds a refreshing and slightly licorice-like twist. 🌟
So, whether you’re planning a cozy family dinner or looking to impress your friends at your next gathering, this recipe is your ticket to a memorable meal. It’s straightforward enough for a weekday dinner yet elegant enough for a special occasion. And the best part? You don’t need to be a professional chef to pull this off! So, grab your apron, and let’s get cooking – your kitchen is about to smell amazing!
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Thick-Cut Pork Chops with Roasted Grapes and Fennel 🍇🐖
Quick Tip 💡
Let’s get those pork chops nice and cozy at room temperature for about 30 minutes before cooking. This little step makes a big difference!
Prep Time: 🕒
- Get ready in just 10 minutes.
Cooking Time: 🔥
- A quick 20-25 minutes and you’re all set.
Servings: 🍽️
- This recipe serves 4 lucky folks.
Ingredients You’ll Need for Thick-Cut Pork Chops with Roasted Grapes & Fennel:
1 medium fennel bulb, thinly sliced (think of it like onion’s fancier cousin)
2 shallots, also sliced (small but mighty in flavor!)
3 cups of red seedless grapes (for that sweet pop)
1 teaspoon of dried thyme (herby goodness)
Sea salt and black pepper (the classic duo)
¼ cup of extra virgin olive oil, but keep it divided
2 sprigs of fresh rosemary (smells heavenly!)
Four thickly sliced, bone-in pork chops that are roughly an inch thick—the main attraction
1 tablespoon of Dijon mustard (for a little zing)
Let’s Get Cooking! 🍳
Preheat and Prep for Thick-Cut Pork Chops with Roasted Grapes & Fennel
Crank up your oven to 400°F and place the top rack in the center.
Grab a big baking sheet and spread out the fennel, shallots, and grapes.
Season them with the thyme, salt, and pepper.
Over them, drizzle with two tablespoons of olive oil, and mix thoroughly.
Roast Away:
Tuck those rosemary sprigs in with your veggies and grapes.
Pop the baking sheet in the oven. We’re looking for fork-tender fennel and juicy, blistered grapes. This will take about 20-25 minutes.
Pork Chop Time:
While the vegetables are cooking, warm up the remaining olive oil in a big skillet over medium heat.
Brush those pork chops with mustard and season them well.
Sear them in the skillet until they’ve got a nice crust. Lower the temperature slightly and proceed to cook for 7 to 9 minutes on each side, or until they are thoroughly cooked without losing their juicy consistency.
Pro tip: Pork should hit 145°F internally. Use a thermometer to check it’s about 140°F before you take it off the heat.
Rest and Serve:
Take the skillet off the heat and let those chops rest for 5 minutes covered loosely.
Serve them up with your roasted fennel and grapes. Dive in and enjoy!
Also Check this recipe too: Delicious Sheet Pan Roasted Chicken Breasts with Summer Veggies
Health Benefits 🌱
Fennel is great for digestion and packed with Vitamin C.
Grapes add a sweet touch and bring antioxidants to the party.
Pork chops? They’re a fantastic source of protein and essential vitamins.
🌟 There you have it! A dish that’s simple, delicious, and nutritious. Happy cooking! 🌟
ALSO READ: Whip Up the Perfect Frozen Strawberry Margarita in Minutes
Elevate Your Dinner: Thick-Cut Pork Chops with Roasted Grapes & Fennel
Equipment
- Baking sheet
- Large skillet
- Meat thermometer (optional)
Ingredients
- 1 medium fennel bulb thinly sliced
- 2 shallots sliced
- 3 cups red seedless grapes
- 1 teaspoon dried thyme
- Sea salt and black pepper to taste
- ¼ cup extra virgin olive oil divided
- 2 sprigs fresh rosemary
- 4 bone-in pork chops about 1 inch thick
- 1 tablespoon Dijon mustard
Instructions
- Preheat Oven & Prep Vegetables:Preheat your oven to 400°F. On a large baking sheet, spread the sliced fennel, shallots, and grapes. Season with thyme, salt, and pepper, then drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
- Roast the Vegetables: Nestle the rosemary sprigs among the vegetables and grapes. Roast in the oven for 20-25 minutes, until the fennel is fork-tender and the grapes are blistered.
- Cook the Pork Chops:While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Brush the pork chops with Dijon mustard, then season with salt and pepper. Sear the chops for about 7-9 minutes on each side until a golden crust forms. For best results, use a meat thermometer to check that the internal temperature reaches 145°F.
- Rest the Pork Chops:Once the pork chops are done, remove them from the skillet and let them rest for 5 minutes, loosely covered with foil to retain juices.
- Serve:Plate the pork chops alongside the roasted fennel and grapes. Serve immediately and enjoy the balanced combination of savory and sweet flavors.
Notes
- Let the pork chops rest at room temperature for 30 minutes before cooking to ensure even cooking.
- Pork chops should reach an internal temperature of 145°F. Remove from heat around 140°F and let them rest to continue cooking.
Pair this dish with mashed potatoes or a side of roasted vegetables for a complete meal. A crisp white wine or light red would complement the flavors perfectly.