A combination of fennel, apples, carrots, and onions are roasted with thick seared pork chops. Choose bone-in pork chops for best flavor. A simple, tasty sauce is made after the pork chops sear, a perfect finishing touch.
Serve the chops with mashed potatoes or add a simple tossed salad.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
- 1 to 2 fennel bulbs, halved lengthwise, stems removed, cored, sliced thinly
- 2 large apples, such as Gala or Fuji, cored, sliced in thin wedges
- 3 medium carrots, peeled and cut in sticks
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 large sweet onion, cut in wedges
- 1 tablespoon packed brown sugar
- 4 pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 3/4 cup chicken broth, low sodium
- 1 1/2 teaspoons all-purpose flour
- 1 teaspoon red wine vinegar
- 1 teaspoon butter
Heat the oven to 400° F.
Put the fennel slices, apple wedges, carrot sticks, and onion wedges in a roasting pan or large oven safe skillet. Sprinkle lightly with salt and pepper and drizzle with the olive oil. Toss to coat then sprinkle with brown sugar. Roast for 20 to 30 minutes, until the vegetables are tender.
Meanwhile, sprinkle the pork chops lightly with salt and pepper. Heat the 1 tablespoon of olive oil in a heavy skillet. Sear the chops on both sides, about 6 to 8 minutes total. Add them to the pan with the vegetables the last few minutes of cooking time. Pork must be cooked to a temperature of at least 145° F., as recommended by the USDA.
For the sauce, combine the chicken broth with the flour and whisk until smooth. Pour the broth mixture into the skillet the pork chops were cooked in and place over medium heat. Cook, stirring, until thickened, scraping up browned bits. Add the red wine vinegar and whisk in the butter. Drizzle over the pork chops before serving or serve at the table.