PAN-ROASTED PORK CHOPS WITH SHALLOTS AND FENNEL
Serves 2
2 bone-in pork chops , 1 to 1¼ inches thick , left at room temperature for 30 minutes before cooking
Salt and freshly cracked pepper
1 tablespoon extra-virgin olive oil , plus more for drizzling
4 shallots , peeled and halved lengthwise
1 fennel bulb , quartered , cored , and cut into ½-inch-thick wedges , fronds reserved for garnish
4 to 5 sprigs fresh thyme
1
⁄ 3 cup cider vinegar 2 tablespoons whole-grain mustard 2 teaspoons honey ¼ cup chicken stock or water Flaky sea salt , for serving
Pat the pork dry and season generously with salt and pepper . Preheat a large cast-iron skillet over mediumhigh heat for 5 minutes . Add the oil and then the pork . Scatter the shallots , fennel wedges , and thyme around the chops . Cook , flipping the pork and tossing the vegetables halfway through , about 8 minutes total . The pork should be cooked through and well browned , and the vegetables should be tender . Using tongs , remove the pork and vegetables to a plate . Cover and keep warm .
Add the 1 ⁄ 3 cup vinegar to the skillet . Using a rubber or wooden spoon , scrape up any browned bits that are stuck to the bottom of the pan . Stir in the mustard , honey , and ¼ cup stock or water . Simmer until you have a reduced , syrupy sauce . Remove the pan from the heat . Return the pork to the pan and evenly coat with the sauce .
Plate the pork with fennel and shallots and spoon with the pan sauce . Garnish with the reserved fennel fronds and finish with a pinch of flaky salt .