Rachael Ray: Go-To Pork Chop Dinner
Do you need a new go-to dinner that’s easy to roast because it nearly cooks itself? Rachael Ray threw in some fennel and shallots with this Porchetta-Style Pork Chops Recipe. In this case, you will be roasting the veggies well before you begin cooking the meat…just don’t forget to marinate the protein in the meantime so it’s ready to go. Mastering the kitchen is all about timing, right?
Rachael Ray: What Does Fennel Taste Like?
Estimate about one potato per person, and as always, you can throw in your own favorite or seasonal vegetables. Rachael called Fennel one of her favorite flavors, and she said it’s even better when it roasts. For fans of Tarragon or Basil, you will probably enjoy Fennel as well, which might remind you of licorice flavor.
Roast Fennel is a simple side dish that pairs well with pork, but not everyone has experience with eating it. For this recipe, trim away the outside layer if it’s bruised. But you can use most of the vegetable for this dish, because of the roasting process.
Rachael Ray: Porchetta-Style Pork Chops and Roasted Fennel Recipe Ingredients
- 4 thick-cut, bone-in Pork Chops
- 6 cloves Garlic (2 chopped + 4 crushed)
- 2 tbsp chopped Rosemary
- 2 trimmed bulbs Fennel
- 4 wedged Potatoes
- 1 tbsp Fennel Seed
- 1 tbsp Lemon Zest
- 4 wedges Lemon
- 8 quartered Shallots
- 1/2 cup Dry White Wine (or use Stock)
- Olive Oil
- Salt & Pepper
Rachael Ray: Porchetta-Style Pork Chops and Roasted Fennel Recipe Directions
- Preheat your oven on 400 F.
- In a shallow baking dish, drizzle olive oil with pork chops, chopped garlic, rosemary, fennel seed, lemon zest, and pepper.
- Salt the chops and slather this seasoning evenly to coat the meat.
- Let stand 30 minutes for flavors to meld.
- Combine fennel with crushed garlic with potatoes and shallots; salt and pepper.
- Roast 35-40 minutes, crisping the potatoes and caramelizing fennel with shallots.
- Heat a skillet on medium high.
- Once pan is hot, brown chops for three to four minutes per side.
- Transfer to oven and roast for eight minutes.
- Remove and douse with wine.
- Serve with roasted fennel and lemon wedges.