Thick-Cut Pork Chops with Roasted Grapes and Fennel

Get ready for a flavor-packed symphony with these Thick-Cut Pork Chops featuring the dynamic duo of roasted grapes and fennel. Picture this: succulent pork chops, seared to golden perfection, mingling with juicy roasted grapes and the aromatic embrace of fennel.

The sweetness of the grapes and the subtle licorice notes of fennel create a tantalizing dance on your taste buds, elevating this dish to a whole new level of deliciousness. It's comfort food with a gourmet twist—perfectly balanced, utterly satisfying, and surprisingly easy to whip up. Gather around for a meal that feels like a culinary masterpiece without the fuss!"

As you take that first forkful, the pork chops reveal their tender interior

As you take that first forkful, the pork chops reveal their tender interior, infused with the rich flavors of the roasted grapes and the savory essence of the fennel. It's a delightful journey of textures and tastes, a combination that will have you savoring each bite. The simplicity of the dish belies its complexity of flavors—proof that a few quality ingredients can transform an ordinary meal into a culinary adventure. Whether you're hosting a dinner party or simply treating yourself to a gourmet night in, Thick-Cut Pork Chops with Roasted Grapes and Fennel is your ticket to a palate-pleasing experience that lingers on your taste buds and leaves you craving more."

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4

Jump to:

• As you take that first forkful, the pork chops reveal their tender interior
• Ingredients needed to make Thick-Cut Pork Chops
• How to make Thick-Cut Pork Chops
• Variations on the Thick-Cut Pork Chops recipe
• Storage for the Thick-Cut Pork Chops
• Top tips to know when making Thick-Cut Pork Chops
• Related
• Pairing
• Thick-Cut Pork Chops with Roasted Grapes and Fennel

Ingredients needed to make Thick-Cut Pork Chops

1 medium fennel bulb, thinly sliced
2 shallots, sliced
3 c. red seedless grapes
1 t. dried thyme
Sea salt and black pepper, to taste
¼ c. extra virgin olive oil, divided
2 sprigs fresh rosemary
4 thick-cut bone-in pork chops (approximately 1” thick)
1 T. Dijon mustard

How to make Thick-Cut Pork Chops

• Place top oven rack in the center position and preheat the oven to 400°F.

• Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine.

• Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the preheated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove the baking sheet from the oven and set aside.

• In the meantime, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with the mustard and season with salt and black pepper, to taste.

• Add the seasoned chops to the hot skillet and sear until a nice crust forms. Reduce heat slightly and continue cooking until the chops are cooked through, but still juicy, approximately 7-9 minutes per side. (Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking). Note: Pork should reach an internal temperature of 145°F before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing from heat. The internal temperature will continue to rise while the pork rests.

• Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

Variations on the Thick-Cut Pork Chops recipe

1. Apple and Sage Twist: Swap grapes for sliced apples and infuse the dish with the earthy notes of sage. A fall-inspired variation that adds warmth to your pork chops.
2. Balsamic Fig Fusion: Roast figs alongside the grapes and finish with a balsamic glaze. The sweet and tangy profile of figs complements the pork beautifully.
3. Maple Mustard Magic: Create a glaze using maple syrup and Dijon mustard. Brush it over the pork chops for a sweet and tangy flavor boost.
4. Citrus Zest Infusion: Introduce citrus by adding orange or tangerine zest to the marinade. The bright, zesty notes cut through the richness of the pork.
5. Rosemary Garlic Elegance: Elevate the dish with a blend of minced garlic and fresh rosemary. The aromatic herbs add depth and sophistication to each bite.
6. Peachy Perfection: Replace grapes with sliced peaches for a summery twist. The natural sweetness of peaches pairs wonderfully with pork.
7. Cherry Bourbon Bliss: Pit and halve fresh cherries, then deglaze the pan with a splash of bourbon. A touch of sophistication that takes your pork chops to new heights.
8. Honey Dijon Delight: Mix honey and Dijon mustard for a glaze that caramelizes beautifully. A sweet and savory combination that enhances the pork's natural flavors.
9. Cranberry Orange Symphony: Combine cranberries and orange segments for a festive touch. The tartness of cranberries adds a lively kick to the dish.
10. Mango Tango Tango: Swap grapes for diced mango and create a salsa with red onion and cilantro. A tropical burst that brings a lively dance of flavors to your plate.

Storage for the Thick-Cut Pork Chops

To maintain optimal quality, it's recommended to store the leftover Thick-Cut Pork Chops with Roasted Grapes and Fennel in the refrigerator for up to 3-4 days. Here are a few tips to ensure the best results:

1. Cool Before Refrigerating: Allow the pork chops to cool to room temperature before placing them in the refrigerator. This helps prevent condensation and maintains the texture.
2. Store in Airtight Containers: Transfer the pork chops and any accompanying roasted grapes and fennel to airtight containers or sealable plastic bags. This helps prevent the absorption of other odors in the refrigerator.
3. Separate Components: If possible, store the pork chops separately from the roasted grapes and fennel. This can help maintain the integrity of each element.
4. Reheating Tips: When reheating, use methods that preserve moisture, such as reheating in the oven or using a microwave-safe cover. Add a splash of broth or water to maintain moisture.
5. Check for Signs of Spoilage: Before consuming leftovers, inspect for any signs of spoilage, such as off smells, unusual colors, or changes in texture. If anything seems off, it's advisable to err on the side of caution and avoid consumption.

Remember that individual refrigerators and storage conditions can vary, so these guidelines are general recommendations. Always use your best judgment and prioritize food safety. If you have any doubts about the freshness of the leftovers, it's safer to discard them.

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Pairing

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