1 1/2 Tbls. fennel seeds
2 garlic cloves
1 tsp. hot smoked Paprika
3 Tbls. vegetable oil - divided
2 1" thick bone-in pork chops
Kosher salt
Pepper
1 lb. small Yukon Gold potatoes
2 large shallots, cut into quarters with roots attached
1/2 cup fresh parsley leaves
2 tsp red wine vinegar
Preheat oven to 450 degrees.
Toast fennel seeds in a small dry skillet over medium heat tossing often, until fragrant, about 4 min. Let cool.
Combine fennel seeds, garlic, paprika and 2 Tbls oil in a small bowl. Season pork with salt and pepper and place in a resealable bag. Add spice mixture, seal bag and turn to coat. Let sit at least 30 minutes.
Heat remaining oil in a large oven-proof 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 gold brown on second side - about 4 minutes.
Transfer to oven and roast until potatoes are tender. If meat is ready and potatoes need more time, then transfer the pork chops to a place and continue cooking the potatoes. 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.
Pork chops can be marinated one day ahead.
2 garlic cloves
1 tsp. hot smoked Paprika
3 Tbls. vegetable oil - divided
2 1" thick bone-in pork chops
Kosher salt
Pepper
1 lb. small Yukon Gold potatoes
2 large shallots, cut into quarters with roots attached
1/2 cup fresh parsley leaves
2 tsp red wine vinegar
Preheat oven to 450 degrees.
Toast fennel seeds in a small dry skillet over medium heat tossing often, until fragrant, about 4 min. Let cool.
Combine fennel seeds, garlic, paprika and 2 Tbls oil in a small bowl. Season pork with salt and pepper and place in a resealable bag. Add spice mixture, seal bag and turn to coat. Let sit at least 30 minutes.
Heat remaining oil in a large oven-proof 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 gold brown on second side - about 4 minutes.
Transfer to oven and roast until potatoes are tender. If meat is ready and potatoes need more time, then transfer the pork chops to a place and continue cooking the potatoes. 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.
Pork chops can be marinated one day ahead.
