Preheat oven to 400°F.

In a large pan, toast your fennel seed on medium heat until just browned and fragrant about 4 minutes.

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.

In a seal-able bag, add pork chop and marinade. Allow to sit for at least 30 minutes.

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.

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.

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.

To puree, spoon squash into food processor, or use an immersion blender and puree until smooth. Adding salt & chilli powder to taste.

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.

After the potatoes have cooked for about 7 minutes, add your pork chop to the same pan.

Cook pork chop until browned on each side and reaches an internal temperature of 145°F. Rest 5-10 minutes.

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.

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.