This recipe uses a customary French cooking method: First, sauté pork chops in a pan and then bake in the preheated oven. Make sure to use oven-safe skillet for sautéing, preferably sheet pan or cast iron skillet. Serve with roasted vegetables. Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Red Wine Vinegar & Onion Pork Chops Red Wine Vinegar & Onion Pork Chops Recipe | RecipeSavants.com PT45M Serves 4 Ingredients: 1.5 Tablespoons Fennel Seeds 2 Cloves Garlic 1 Teaspoon Smoked Paprika 3 Tablespoons Olive Oil 2 Large Pork Chops 0.125 To Taste Salt & Black Pepper 1 Pound New Red Potatoes 1 Large Onion 0.5 Cup Fresh Parsley 2 Teaspoons Red Wine Vinegar Preheat the oven to 450 degrees. In a small skillet, add fennel seeds and toast for about 3 minutes. Remove from heat and keep aside to cool. Season pork chops with salt and pepper evenly. In a large bowl, mix together garlic, fennel, paprika and 2 tablespoons of oil. Add pork chops and coat with mixture generously. Refrigerate, covered to marinate at least ½ hour. In a heavy oven-proof pan, heat 1 tablespoon of olive oil and cook pork chops for about 5 minutes. Flip pork chops and add the veggies. Cook another 5 minutes. Season with salt and pepper and transfer the pan to the oven. Bake until a meat thermometer registers at least 135 degrees in the thickest parts of the chops. Remove from oven and transfer pork chops onto a cutting board. With a sharp knife, cut the meat from the bone. Serve with vegetables alongside.

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