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Calizo Thick-Cut Pork Chops with Roasted Grapes and Fennel

Servings

4

Ready In:

35 minutes

Prep time:

10 minutes 

Cook time:

20 – 25 minutes

Introduction

About this Recipe

By: Linda Eads

Super simple pork chop recipe that looks like you took all day prepping for the meal.

Great anytime of the year!

 

Ingredients

Ingredients:

  • 4 thick-cut bone-in pork chops (approximately 1″ thick)
  • 1/4 C. extra virgin olive oil, divided
  • Calizo Italian Herbs Seasoning, to taste
  • Sea salt and black pepper, to taste
  • 1 tsp dried thyme
  • 2 sprigs fresh rosemary
  • 3 C. red seedless grapes
  • ½ medium fennel bulb, thinly sliced
  • 1 Tbs. Dijon mustard

TIP:

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

Step by Step Instructions

Step 1

Place top oven rack in the center position and pre-heat oven to 400°F.

Step 2

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.

Step 3

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.

Step 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 Calizo Italian Herbs Seasoning, salt and black pepper, to taste.

Step 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.

Step 6

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.

Godere!