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.