Serves 4
225 min
Pork Chops with Fennel and Juniper
Recipe GLPR3bbb388fde9e05
Succulent bone-in pork rib chops are marinated in a fragrant blend of crushed juniper berries, fennel seeds, garlic, and olive oil, then seared and roasted until golden. Fresh fennel bulb and fronds are cooked alongside the chops, absorbing the aromatic flavors of the spices. This French-inspired dish is naturally low-carb, paleo-friendly, and completely dairy-free.
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Ingredients
⅝ cup Extra-virgin olive oil
6 cloves Garlic cloves, chopped
12 Juniper berries, crushed
1 tablespoon Fennel seeds, crushed
4 Bone-in pork rib chops, 1 inch thick
Salt
Black pepper
1 Fennel bulb with fronds, coarsely chopped
Directions
In a small bowl, combine the crushed juniper berries, crushed fennel seeds, chopped garlic, and ½ cup of the olive oil. Season with salt and pepper to taste. This will be your marinade.
Pat the pork chops dry with paper towels. Rub both sides of each chop generously with the juniper-fennel marinade, pressing the spices and garlic firmly onto the meat. Reserve any extra marinade. Place the chops on a plate, cover, and refrigerate for at least 3 hours, or up to overnight.
Remove the pork chops from the refrigerator 30 minutes before cooking to bring them closer to room temperature.
Preheat the oven to 400°F (200°C).
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working carefully, place the pork chops in the hot skillet, being mindful of any splattering. Sear for 4–5 minutes on the first side until golden brown.
Flip the pork chops and sear the second side for another 4–5 minutes until golden brown.
Scatter the coarsely chopped fennel bulb and fronds around the pork chops in the skillet. Drizzle with any reserved marinade.
Transfer the skillet to the oven and roast for 12–15 minutes, until the internal temperature of the pork chops reaches 145°F (63°C) at the thickest point, and the fennel is tender and beginning to caramelize.
Remove from the oven and let the pork chops rest in the skillet for 5 minutes before serving. Divide the chops and fennel among plates, drizzling with the pan juices.
