Monday, November 28, 2016

Fennel-Crusted Pork Chops with Shallots and Fingerling Potatoes


The One-Skillet Dinner is a favorite of whoever draws kitchen clean-up.  And whoever is doing the cooking isn’t unhappy about it either.  Every ingredient that goes into the one pot flavors all the others.  Here we have a simple bone-in Pork Chop, a blank canvas of ‘the other white meat’.   Anise-flavored fennel, some smoky Spanish paprika and garlic come together in a quick 30-minute marinade for the pork.  As it cooks, the pork releases some of its juices and, along with the fennel crust, gives great flavor to both the Shallots and Fingerling Potatoes that are added to the pot .  When you serve the dish, all the flavors meld together and your simple pork chop has become a taste that was altogether new to us.   It’s a perfect thing to serve in the run-up to Christmas when time is at a minimum.  And one of its featured elements, fennel, is one of the most nutritious things you can eat.