Pork Chops with Fennel
A quick an delicious pork dish
Servings 2
Ingredients
Pork
- 2 ea Center Cut Pork Rib Chops
- ½ c Thinly Cut Fennel
- ½ c Thinly Sliced Onions
- 2 sprigs Thyme
- 1 tablespoon Dijon Mustard
- ¼ c White Wine
- ½ cup Hot Water or Stock
- 2 cloves Garlic, Sliced
- 1 tablespoon Grape Seed Oil
Potatoes
- 2 ea Russet Potatoes
- 1 teaspoon Butter
- 3 tablespoon Cream
- Salt & Pepper to taste
Green Beans
- 1 cup Trimmed Green Beans
- 1 teaspoon Butter
- Salt & Pepper to taste
Instructions
Pork
- Pat the pork dry with a paper towel.
- Season on both sides with salt and pepper.
- Heat a large frying pan on medium-high heat and add the oil.
- Sear the pork on both sides then remove from the pan.
- Add the onion and fennel and cook for 4-5 minutes.
- Add in the garlic and thyme and cook for 1 minute.
- Pour the wine into the pan and cook for 1 minute.
- Add the pork chops back into the pan along with the water.
- Simmer the pork for 3 minutes then flip and cook for 2 more minutes.
- Remove the pork from the pan, and whisk in the butter and mustard. Cook until thick.
- Serve sauce over pork chops.
Potatoes
- Peel and dice potatoes.
- Rinse in cold water.
- Cover with hot water by 1 inch.
- Season the water with ¼ teaspoon of kosher salt.
- Bring to a boil and cook until the potatoes are fork-tender.
- Drain the potatoes add the cream, butter and season with salt and pepper.
- Mash and serve.
Green Beans
- Trim the ends off of the green beans.
- Put in a pot and cover with hot water.
- Bring to a boil and cook for 3 minutes.
- Drain the beans and season with salt, pepper, and butter.
- Serve.