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Thick Cut Pork Chops with Roasted Grapes and Fennel

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When it comes to creating a delicious and satisfying meal, the Thick Cut Pork Chops with Roasted Grapes and Fennel recipe hits all the right notes. This dish combines succulent pork chops with the sweet and tangy flavors of roasted grapes and fennel, resulting in a culinary masterpiece that is sure to impress.

The Charm of Thick Cut Pork Chops with Roasted Grapes and Fennel

This recipe takes the humble pork chop and elevates it to a whole new level. By pairing it with the unique combination of roasted grapes and fennel, you get a hearty and sophisticated dish. The sweetness of the grapes beautifully complements the savory pork and the slightly licorice flavor of the fennel, creating a flavor profile that is truly delightful.

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Ingredients

To make this dish, you’ll need a medium fennel bulb, shallots, red seedless grapes, dried thyme, sea salt, black pepper, extra virgin olive oil, fresh rosemary sprigs, thick-cut bone-in pork chops, and Dijon mustard. Each ingredient contributes to the overall depth and complexity of the dish, making it a feast for your taste buds.

  • 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
  • 1/4 c. extra virgin olive oil divided
  • 2 sprigs fresh rosemary
  • 4 thick-cut bone-in pork chops approximately 1″ thick
  • 1 T. Dijon mustard

The Process

The cooking process starts by arranging the sliced fennel, shallots, and grapes on a baking sheet, sprinkling them with thyme, salt, and pepper, and drizzling them with olive oil.

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Tucked among the vegetables and fruits are sprigs of rosemary, which infuse the dish with their aromatic flavor as they roast in the oven.

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While the vegetables and grapes are roasting, you’ll sear the mustard-brushed pork chops in a skillet until a nice crust forms.

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The chops are then allowed to cook until they’re done but still juicy. The key here is to ensure the pork reaches an internal temperature of 145°F before serving, guaranteeing safety and optimum juiciness.

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The Verdict

The Thick Cut Pork Chops with Roasted Grapes and Fennel recipe from On and Off Keto is a testament to the idea that healthy eating doesn’t have to be boring or bland. The combination of flavors and textures in this dish make it a joy to eat, and the fact that it’s keto-friendly is just the icing on the cake. So why not give this recipe a try for your next dinner? It might just become a new favorite.

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Thick-Cut Pork Chops with Roasted Grapes and Fennel

When it comes to creating a delicious and satisfying meal, the Thick-Cut Pork Chops with Roasted Grapes and Fennel recipe hits all the right notes. This dish combines succulent pork chops with the sweet and tangy flavors of roasted grapes and fennel, resulting in a culinary masterpiece that is sure to impress.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 265kcal
Author: Iva Ursano

Ingredients

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

Instructions

  • 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!

Notes

Tip: For more consistent results, allow pork chops to sit at room temperature for 30 minutes before cooking.
For a lower carb count, omit the grapes. 

Nutrition

Serving: 11 | Calories: 265kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 47mg | Potassium: 388mg | Fiber: 2g | Sugar: 29g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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