About This Recipe:
Experience the delightful flavors of Fennel Pollen Crusted Pork Chops with Garlicky Kale and Rosemary Potatoes. The tender pork chops are coated in a sweet and subtly licorice-flavored fennel pollen crust, while the garlicky kale provides a savory and vibrant side. Accompanying the dish are golden-brown baby potatoes, baked with rosemary. Each bite is a perfect balance of succulent meat, fragrant herbs, and textures. Indulge in this harmonious combination of flavors for a truly satisfying meal.
Watch Me Make This Recipe:
@carmeninthegarden From Garden to Table 🌿✨ Harvesting the freshest fennel pollen, kale, and rosemary straight from my garden for this incredible recipe! 🌱 Watch as I bring these flavors to life and create a mouthwatering dish that will have you craving more! đź’šđź’š Sign up for my newsletter to get the full recipe and don't forget to check out my LTK to shop everything you see here! 💌🛍️🍽️✨ #gardentotable #garden #recipe #summer ♬ original sound – Carmen in the Garden
Learn More:
How To Make This Recipe:
Print
Fennel Pollen Crusted Pork Chops with Garlicky Kale and Rosemary Potatoes
- Yield: 2 servings 1x
Description
Delight in fennel pollen crusted pork chops with garlicky kale and rosemary potatoes. Succulent, aromatic, and harmonious flavors await
Ingredients
Scale
- 2 boneless pork chops
- 1–2 tablespoons fennel pollen
- Salt, to taste
- Pepper, to taste
- 2–3 cups peewee potatoes
- Olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
- Rosemary sprigs
- 4 cups kale, stems removed and leaves roughly chopped
- 2 cloves garlic, minced
- Olive oil, for sautéing
Instructions
- Preheat the oven to 375°F.
- In a baking dish, toss the peewee potatoes with olive oil, salt, pepper, and rosemary sprigs.
- Place the baking dish with the potatoes in the oven 20-25 minutes or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Season both sides of the pork chops with fennel pollen, salt, and pepper.
- Heat a cast iron skillet over medium-high heat and sear the pork chops for about 2-3 minutes on each side until browned.
- Transfer the skillet with the seared pork chops to the preheated oven and bake for approximately 10-15 minutes or until the internal temperature of the pork chops reaches 145°F.
- While the pork chops are in the oven, preheat another skillet over medium heat and add a small amount of olive oil.
- Sauté the minced garlic in the skillet until fragrant.
- Add the chopped kale to the skillet and sauté until it wilts and becomes tender. Season with salt and pepper to taste.
- Remove the pork chops, potatoes, and sautéed garlic kale from the oven and stove.
- Let the pork chops rest for a few minutes before serving.
- Serve the fennel pollen crusted pork chops with the sautéed garlic kale and baked peewee potatoes.