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 thick-cut pork chops pan-fried and served with roasted juicy grapes and aromatic fennel
Equipment
- Chef's Knife
- Large Frying Pan (Skillet)
- Instant-Read Thermometer
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
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