Fennel Crusted Pork Chop
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
This well rounded pork dish has toasted, smokey flavours, balanced with sweet butternut squash and acidity from the fennel slaw.
  • 1 tbsp fennel seeds
  • 2 cloves garlic (finely minced)
  • ½ tsp smoked paprika
  • 2 tbsp vegetable oil
  • Pork chop
  • Salt & pepper
  • 4 small yellow potatoes (quartered)
  • 1 large shallot (quartered)
  • 1 green onion (chopped)
  • Fresh Fennel (Anise)
  • 1 tbsp apple cider vinegar
  • 1 small butternut squash
  • Chilli powder to taste
  1. Preheat oven to 400°F.
  2. In a large pan, toast your fennel seed on medium heat until just browned and fragrant about 4 minutes.
  3. In a mortar & pestle (or spice grinder), grind toasted fennel seed, add paprika, minced garlic, and 1 tbsp of vegetable oil. Process or grind together briefly.
  4. In a seal-able bag, add pork chop and marinade. Allow to sit for at least 30 minutes.
  5. While pork chop is marinating, thinly shave a handful of fennel and toss with about a tablespoon of apple cider vinegar and a pinch of salt, allowing it to "pickle" while the rest of the meal is prepared.
  6. Although I used leftover puree, if you wish to make your own, halve a butternut squash and roast in the oven at 400°F for 20-30 minutes until soft enough to easily pierce with a fork.
  7. As you won't need all the squash puree, you can serve it alongside the pork, and puree a portion of the squash for plating.
  8. To puree, spoon squash into food processor, or use an immersion blender and puree until smooth. Adding salt & chilli powder to taste.
  9. While squash is cooking, add a tablespoon of vegetable oil to your pan on medium-high heat. Once heated add your potato and shallots, adding salt & pepper to taste.
  10. After the potatoes have cooked for about 7 minutes, add your pork chop to the same pan.
  11. Cook pork chop until browned on each side and reaches an internal temperature of 145°F. Rest 5-10 minutes.
  12. If potatoes aren't quite done cooking, continue cooking them while the pork rests, add chopped fresh green onion to potatoes right before removing from the pan.
  13. On a plate, add a spoonful or two of squash puree, dragging the bottom of your spoon through it to create a swoop. Place pork chop next to puree, your potatoes next to the pork chop, and after draining any excess vinegar from the fennel, place it on top of the pork chop.
Recipe by BS' in the Kitchen at https://bsinthekitchen.com/fennel-crusted-pork-chop/