Pan-Fried Pork Chops with Roasted Apple and Fennel
10
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
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.
Ingredients
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
Instructions
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 30g, Carbohydrates 29g, Fat 31g, Fibre 6g, Sodium 830mg.