Pork Chops with Fennel and Onion

The perfect cozy fall dinner and it’s a one-pan plan 🍁

Pork Chops with Fennel and Onion

20 min 15 min 2-4 Servings

Ingredients

• 1 bone-in pork chops, 1-inch thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 fennel bulb, thinly sliced, fronds reserved for garnish
• 2 cloves garlic, thinly sliced
• One (15.5-ounce) can cannellini beans, drained and rinsed
• ½ cup white wine
• 1 teaspoon brown sugar

Instructions

1. Place the pork chops one at a time between two sheets of parchment paper. Use a meat mallet to pound the pork chops to about ½-inch-thick. Generously season each side of the pork chops with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side; remove and set aside. Add the onion and fennel to the pan and reduce the heat to medium. Cook until translucent and almost tender, 7 to 8 minutes. Add the garlic and beans and cook for 1 minute. Season with 1 teaspoon salt and ¼ teaspoon pepper.
3. Stir in the wine and brown sugar, then return the chops to the skillet. Reduce the temperature to low, cover, and cook for 5 minutes.
4. Serve the chops with onion, fennel, and beans spooned over the top. Garnish with fennel fronds.

xoKatie 

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