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Mouth-Watering Pan-Fried Pork Chops with Roasted Grapes and Fennel

This quick to prepare and cook dinner dish uses juicy pork chops with the bone in (for added flavour) pan-roasted and served with oven-roasted red grapes and aromatic fennel.

Our gluten-free juicy pan-fried pork chops with roasted grapes and fennel recipe is a delicious, fresh alternative to a Sunday roast.

QuickTip:

For more consistent results, allow the pork chops to sit at room temperature for 30 minutes before cooking.

Juicy Pan-Fried Pork Chops with Roasted Grapes and Fennel

Juicy Pan-Fried Pork Chops with Roasted Grapes and Fennel

Juicy thick-cut pork chops pan-fried and served with roasted juicy grapes and aromatic fennel
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine British
Servings 4 people
Calories 741 kcal

Equipment

Ingredients
 
 

  • 225 g fennel bulb A medium-sized one, thinly sliced
  • 100 g shallots 2 shallots, thinly sliced
  • 3 cups red seedless grapes
  • 1 tsp dried thyme
  • 1/4 cup olive oil extra virgin, divided
  • 2 sprigs of fresh rosemary
  • 1.3 kg pork chops with bone in 4 chops about 1inch/25mm thick
  • 1 tbsp Dijon mustard
  • sea salt and black pepper to taste

Instructions
 

  • Place the top oven rack in the centre position and preheat your oven to 400°F/200°C/Gas Mark 6.
  • Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine.
  • Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the preheated oven. Roast until the fennel is fork-tender and the grapes are nicely blistered and juicy about 20-25 minutes. Remove the baking sheet from oven and set aside.
  • In the meantime, heat the remaining olive oil in a large frying pan/skillet over medium heat. Lightly brush the pork chops with the mustard and season with salt and black pepper, to taste.
  • Add the seasoned chops to the hot frying pan/skillet and sear until a nice crust forms. Reduce the heat slightly and continue cooking until the chops are cooked through, but still juicy, about 7-9 minutes per side. (Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking – see notes below).
  • Remove the frying pan/skillet from the heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

Notes

Pork should reach an internal temperature of 145°F/63°C before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F/60°C before removing from heat.
The internal temperature will continue to rise while the pork rests.

Nutrition

Sodium: 234mgCalcium: 76mgVitamin C: 12mgVitamin A: 178IUSugar: 20gFiber: 4gPotassium: 1745mgCholesterol: 218mgCalories: 741kcalSaturated Fat: 10gFat: 37gProtein: 72gCarbohydrates: 29gIron: 3mg
Keyword Pan-Fried Pork Chop Recipes
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