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 And Onion Pork Chops Red Wine Vinegar And Onion Pork Chops Recipe | 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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