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