Pan-Seared Pork Chops with Roasted Fennel and Tomatoes

By Anna Hampton, MyRecipes

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 reheat well for a next-day lunch worth looking forward to.

Active Time 15 Mins

Total Time 30 Mins

Yield Serves 2

Ingredients

2 tablespoons olive oil
2 (12-oz.) bone-in pork chops
1 teaspoon table salt
3/4 teaspoon black pepper
2 cups cherry tomatoes (about 8 oz.)
1 large fennel bulb, cut into wedges, fronds reserved
1 bunch fresh thyme
2 garlic cloves, crushed
2 tablespoons red wine vinegar

How to Make It

Step 1

Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.

Step 2

Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.

Step 3

Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.