Pan-Fried Pork Chops with Roasted Apple and FennelBy Chatelaine
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)
- 30 g,
- 29 g,
- 31 g,
- 6 g,
- 830 mg.