Categories: Pork
Ingredients
- 4 bone-in pork chops, trimmed
- 1 tbsp. garlic powder
- 1 tbsp. herbes de Provence
- 1 1/4 tsp plus 1/8 tsp kosher salt
- Black pepper
- 3/4 cup chicken broth
- 1 tbsp. Dijon
- 1 fennel bulb, stalks cut off
- 1 tsp salted butter
- 2 tsp olive oil
- 1 large shallot, cut into 1/2-inch-thick wedges
Directions
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Season the pork chops with the garlic powder, herbes de Provence, 1 1/4 tsp of the salt, and pepper to taste. In a small bowl, combine the broth and mustard.
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Chop 1 tbsp. of the fronds and set aside. Halve the fennel bulbs lengthwise. Slice each half lengthwise into quarters so you get 8 pieces total, leaving the core intact so they don’t fall apart.
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In a 12-inch cast-iron skillet, melt the butter over medium heat. Add the pork chops and cook until browned and cooked through and they reach 140 degrees, 7-8 minutes per side. Transfer to a platter and tent with foil.
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Turn the heat under the skillet to medium-low and add the olive oil, fennel, and shallots. Cook, undisturbed, until browned, 2 minutes. Turn the vegetables, season with the remaining 1/8 tsp salt and a pinch of pepper, and cook until browned, 2 minutes. Reduce the heat to low and add the broth-mustard mixture, scraping up any browned bits from the bottom of the pan. Cover and simmer until the fennel is tender, 10-12 minutes. Increase the heat to medium, uncover, and simmer until the liquid reduces, 3 minutes. Transfer to the platter with the pork and pour the sauce over the pork. Garnish with the reserved chopped fennel fronds.