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Pan-Seared Pork Chops with Roasted Fennel and Tomatoes

One pan, a handful of ingredients, and 30 minutes are all you need to put this impressive pork chop skillet dinner on the table. This flavor-packed, single-skillet supper is an easy dinner for two that feels like something special. It’s also an ideal recipe for one, as the leftover chop and veggies ...
793
339
30 min
TOTAL TIME
543
CALORIES
$4.04
PER SERVING
Pan-Seared Pork Chops with Roasted Fennel and Tomatoes
Ingredients
9 INGREDIENTS
2 SERVINGS
Table Salt
1 tsp table salt
Olive Oil
2 tbsp olive oil
Red Wine Vinegar
2 tbsp red wine vinegar
Bone-in Pork Chops
2 whole bone-in pork chops
Fresh Thyme
1 bunch fresh thyme
Fresh Fennel
1 bulb fresh fennel
cut into wedges, fronds reserved
Black Pepper
3/4 tsp black pepper
Garlic
2 cloves garlic
crushed
Cherry Tomatoes
2 cups cherry tomatoes
Directions
14 STEPS
View Directions on MyRecipes
Health Info
Macros
22g
CARBS
30g
FAT
46g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?