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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.
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@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! 💚💚 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
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Fennel Pollen Pork Chops with Rosemary Potatoes and Garlicky Kale
| Prep: 10 | Cook: 30 | Total: 40 |
Thick-cut pork chops dusted with fragrant fennel pollen and seared until golden, served with crispy roasted rosemary potatoes and a quick garlicky kale sauté. A complete weeknight dinner that tastes like a special occasion.
Ingredients
Fennel Pollen Pork Chops
- 2 boneless pork chops, about 1-inch thick
- 1–2 tablespoons fennel pollen
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil or high-heat cooking oil
Rosemary Potatoes
- 2–3 cups peewee potatoes, halved
- 2 tablespoons olive oil
- 3–4 rosemary sprigs
- Salt and pepper, to taste
Garlicky Kale
- 4 cups kale, stems removed and leaves roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Pinch of red pepper flakes (optional)
- Squeeze of lemon juice
Instructions
Roast the Potatoes
- Preheat your oven to 425°F (220°C). Toss the halved peewee potatoes with olive oil, salt, pepper, and rosemary sprigs on a parchment-lined baking sheet. Spread in a single layer, cut side down.
- Roast for 25-30 minutes, flipping once halfway through, until deeply golden and crispy on the edges. The rosemary will turn dark and fragrant — it should crumble between your fingers. A fork should slide easily into the largest potato.
Sear the Pork Chops
- While the potatoes roast, pat the pork chops completely dry with paper towels. Season both sides generously with salt, pepper, and fennel pollen — press the pollen into the meat so it adheres. You should be able to smell the fennel immediately, sweet and floral.
- Heat a cast iron skillet over medium-high heat until it just begins to smoke. Add the oil and lay the pork chops in the pan. Sear without moving for 4 minutes until a deep golden-brown crust forms. Flip and cook another 3-4 minutes until the internal temperature reaches 145°F. The fennel pollen crust should be fragrant and almost caramelized.
- Transfer to a cutting board and rest for 5 minutes — the juices will redistribute and the temperature will rise a few more degrees. Resist cutting into them early.
Sauté the Kale
- In the same skillet (with all those beautiful pork drippings), reduce heat to medium. Add olive oil and minced garlic, stirring for 30 seconds until the garlic is fragrant but not browned.
- Add the chopped kale in batches, tossing with tongs as each handful wilts down. Cook for 3-4 minutes until the kale is tender but still has a slight bite — it should be bright green and glossy, not army green. Finish with a squeeze of lemon juice and red pepper flakes if using.
Plate and Serve
- Arrange the rosemary potatoes and garlicky kale on plates. Slice the rested pork chops against the grain if desired, or serve whole. Spoon any resting juices from the cutting board over the top.
Notes
- Fennel pollen substitute: If you can’t find fennel pollen, crushed fennel seeds work as a more rustic alternative. Toast them in a dry pan first, then crush with a mortar and pestle. The flavor is similar but less delicate.
- Bone-in chops: You can absolutely use bone-in pork chops — they’ll need an extra 2-3 minutes per side. Use a meat thermometer to hit 145°F at the thickest point, away from the bone.
- Make it ahead: The potatoes can be parboiled earlier in the day and finished in the oven when you’re ready to cook. The kale is best made fresh — it only takes 5 minutes.
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