Pan-Fried Pork Chops with Roasted Apple and Fennel

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15 min


25 min



Pan-Fried Pork Chops with Roasted Apple and Fennel

Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.

Tonight, dinner is ready in only 25 minutes! These Parmesan-crusted pork chops and golden-roasted vegetables are perfectly accented with a light drizzle of sweet balsamic glaze.


  • 1 large fennel bulb , about 400 g
  • 4 small shallots , quartered
  • 1 large Gala apple , core removed and cut into 1/2-in. wedges
  • 2 tbsp olive oil , divided
  • 3/4 tsp salt , divided
  • 3 tbsp Italian-seasoned bread crumbs
  • 3 tbsp finely grated Parmigiano-Reggiano cheese
  • 4 1-in. thick boneless, centre-cut pork chops , about 500 g
  • 4 tsp Dijon mustard
  • 2 tbsp balsamic glaze


  • Position rack in centre of oven and preheat broiler.
  • Cut fennel bulb in half lengthwise, then cut each half into 8 wedges (about 1/2 in. thick), leaving cores intact and cutting any thicker stems in half. Reserve fronds for garnish.
  • Toss fennel, shallots and apple on a large baking sheet with 2 tbsp oil and 1/2 tsp salt. Season with pepper. Arrange in 1 layer. Roast until golden, 10 to 12 min.
  • Meanwhile, pour bread crumbs and cheese into a medium bowl. Rub both sides of pork chops with Dijon, then sprinkle with remaining 1/4 tsp salt. Press into bread crumb mixture to coat.
  • Heat a large non-stick frying pan over medium-high. Add remaining 2 tbsp oil, then breaded chops. Cook until golden and crisp, 2 to 3 min per side. Transfer to a paper towel–lined plate.
  • Drizzle balsamic glaze over roasted fennel, shallots and apple and stir to coat. Serve alongside chops. Garnish with reserved fronds.

Nutrition (per serving)

  • Calories
  • 520,
  • Protein
  • 30 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 31 g,
  • Fibre
  • 6 g,
  • Sodium
  • 830 mg.