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You are here: Home / COOK / Pork / Pork Chops with Roasted Grapes and Fennel

October 28, 2024 By Cyn Gagen Leave a Comment

Pork Chops with Roasted Grapes and Fennel

Filed Under: Pork, 30 Minute Meals, COOK, Main Dish

If you are looking for a quick and easy weeknight meal that is packed with flavor, look no further. These Thick-Cut Pork Chops with Roasted Grapes and Fennel are a unique way to serve up dinner for your family in just half an hour.

Roasting the grapes and fennel brings out the full depth of flavor in them. Combined with the pork chops seared and cooked in Dijon mustard you have the perfect main dish! And I just think these Mexican Street Corn Fritters would be a fantastic side dish to go with it. A restaurant near me used to sell these and I have missed them so much so I was really happy to find this easy and delicious recipe. You have got to try it.

And for dessert, you have GOT to try this Pineapple Coconut Cake! Easy to make, this delicious cake brings those summer flavors all year long.

Thick-Cut Pork Chops with Roasted Grapes and Fennel

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Thick-Cut Pork Chops with Roasted Grapes and Fennel

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:

Tip: For more consistent results, allow pork chops to sit at room temperature for 30 minutes prior to cooking.

Place top oven rack in the center position and pre-heat 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 pre-heated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove baking sheet from 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 a nice 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 how thick the chops are and the internal temperature of the chops 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 along with the roasted fennel and grapes.

Print

Thick-Cut Pork Chops with Roasted Grapes and Fennel


If you are looking for a quick and easy weeknight meal that is packed with flavor, look no further. These Thick-Cut Pork Chops with Roasted Grapes and Fennel are a unique way to serve up dinner for your family in just half an hour.

Course Main Course
Cuisine American/Canadian
Keyword pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 435 kcal

Ingredients

  • 1 medium fennel bulb thinly sliced
  • 2 shallots sliced
  • 3 cups red seedless grapes
  • 1 tsp dried thyme
  • Sea salt and black pepper to taste
  • ¼ cup extra virgin olive oil divided
  • 2 sprigs fresh rosemary
  • 4 thick-cut bone-in pork chops approximately 1” thick
  • 1 tablespoon Dijon mustard

Instructions

  1. Place top oven rack in the center position and pre-heat oven to 400°F.
  2. 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.
  3. Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the pre-heated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove baking sheet from oven and set aside.
  4. 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.
  5. Add the seasoned chops to the hot skillet and sear until a nice 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 how thick the chops are and the internal temperature of the chops before cooking).
  6. 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.
  7. Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes.

Recipe Notes

Tip: For more consistent results, allow pork chops to sit at room temperature for 30 minutes prior to cooking.

Nutrition Facts
Thick-Cut Pork Chops with Roasted Grapes and Fennel

Amount Per Serving
Calories 435 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 90mg30%
Sodium 140mg6%
Potassium 1008mg29%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 21g23%
Protein 31g62%
Vitamin A 173IU3%
Vitamin C 12mg15%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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