Thick-cut pork chops are a classic and versatile cut of meat that can be cooked in many ways. This recipe combines the savory flavors of pork chops with the sweetness of roasted grapes and the aromatic notes of fennel for a truly delicious and satisfying meal.
Tip: For more consistent results, allow pork chops to sit at room temperature for 30 minutes before cooking.
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4
Ingredients:
1 medium fennel bulb, thinly sliced
2 shallots, sliced
3 c. red seedless grapes
1 t. dried thyme
Sea salt and black pepper, to taste
¼ c. extra virgin olive oil, divided
2 sprigs fresh rosemary
4 thick-cut bone-in pork chops (approximately 1” thick)
1 T. Dijon mustard
Directions:
- Place the top oven rack in the center position and preheat the oven to 400°F.
- 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 oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove the baking sheet from the oven and set aside.
- In the meantime, heat the remaining olive oil in a large 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 skillet and sear until an excellent crust forms. Reduce heat slightly and continue cooking until the chops are cooked through but still juicy, approximately 7-9 minutes per side. (Actual cooking time will vary depending on the chops’ thickness and their internal temperature before cooking.)
Note: Pork should reach an internal temperature of 145°F before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing from heat. The internal temperature will continue to rise while the pork rests.
Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving with the roasted fennel and grapes. Enjoy!
Serve our thick-cut pork chops with roasted grapes and fennel, mashed potatoes, or roasted vegetables for a complete and balanced meal. The combination of flavors and textures is sure to impress.
