Elevate Your Dinner: Thick-Cut Pork Chops with Roasted Grapes & Fennel
Savor the richness of perfectly seared thick-cut pork chops paired with the sweet caramelized burst of roasted grapes and the aromatic crunch of fennel. This elegant dish is perfect for a weeknight dinner or a special occasion, offering a symphony of flavors in just 30 minutes.
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.