07 Jun FENNEL-CRUSTED PORK CHOPS WITH POTATOES AND SHALLOTS
Have this high protein tasty dinner as part of your diet meal plan. Pork has never tasted so good!
- 1 1/2 tablespoons fennel seeds
- 2 garlic cloves, finely grated
- 1 teaspoon hot smoked Spanish paprika
- 3 tablespoons vegetable oil, divided
- 2 1″-thick bone-in pork loin chops (about 1 1/4 pounds total)
- Kosher salt, freshly ground pepper
- 1 pound small Yukon Gold potatoes, quartered
- 2 large shallots, cut into quarters with some root attached
- 1/2 cup fresh flat-leaf parsley leaves
- 2 teaspoons red wine vinegar
- Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
- Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
- Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
- Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10–15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
- Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.
- DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.
- Per serving:
- 390 calories,
- 20g fat,
- 3g fiber