Dijon Pork Chops with Sheet Pan Grapes and Fennel

This recipe for Dijon Pork Chops with Sheet Pan and Grapes and Fennel takes the humble pork chop and elevates it to a whole new level. It combines succulent pork chops with the sweet and tangy flavors of roasted grapes and fennel. If you grew up loving pork chops and applesauce, you’ll find this combo a refreshing modern version of that classic dish.

Pork Chops with Sheet Pan Grapes and Fennel

In my opinion, pork chops just beg to be paired with something sweet as per the aforementioned applesauce mention. Other recipes that do this kind of sweet and savory dance include slow cooker pork chops with apples and stuffing. Not exactly a low-carb dish but you get the point. Even this sous vide pork shoulder roast gets a hint of sweetness from the roasted onions.

So with this dish, the sweetness of the grapes beautifully complements the savory Dijon pork and the slightly licorice flavor of the fennel, creating a flavor profile that is truly delightful. Best of all: you cook the sides on a sheet pan altogether, which makes it easier for you in the end because it becomes an almost one-dish meal.

Ingredients

• 1 medium fennel bulb thinly sliced
• 2 shallots sliced
• 3 cups red seedless grapes
• 1 teaspoon dried thyme
• sea salt and black pepper to taste
• 1/4 cup extra virgin olive oil divided
• 2 sprigs fresh rosemary
• 4 thick-cut bone-in pork chops approximately 1″ thick
• 1 tablespoon Dijon mustard

Step-by-Step Instructions

1. Place the top oven rack in the center position and preheat the oven to 400 F.
2. Arrange the sliced fennel, shallots and grapes on a large, rimmed baking sheet or sheet pan. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil.
3. Nestle the rosemary sprigs amongst the vegetables and grapes before placing the sheet pan in the preheated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove the pan from oven and set aside.
4. 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.
5. 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.
6. Remove the skillet from heat and loosely cover the chops. Allow the chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

Notes

For more consistent results, allow pork chops to sit at room temperature for 30 minutes before cooking.

When done, save the bones. You can use them to make homemade bone broth.

Want a lower carb count? Omit the grapes and substitute one of these lower-carb fruit options, such as:

• blueberries
• cranberries
• strawberries
• peaches
• apples