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How to Make Pork Chops & Roasted Fennel
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Sheet Pan Pork Chops with Roasted Grapes and Fennel

If you're looking for a quick yet flavorful dinner idea, I’ve got you covered with these Sheet Pan Pork Chops with Roasted Grapes and Fennel. This imaginative meal elevates pork chops to a whole new level! The combination of flavors which also include thyme, rosemary, and Dijon mustard, will delight the palate and the dish is ready to devour in around 30 minutes!
Course Pork Recipes
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 305kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 medium fennel bulb thinly sliced
  • 2 shallots sliced
  • 3 cups red seedless grapes
  • 1 tsp dried thyme
  • Sea salt and black pepper to taste
  • ¼ cup olive oil divided
  • 2 sprigs fresh rosemary
  • 4 thick-cut bone-in pork chops approximately 1” thick
  • 1 Tbsp Dijon mustard

Instructions

  • Preheat oven to 200°C/400°F/Gas 6.
  • Arrange the sliced fennel, shallots, and grapes on a large, rimmed sheet pan. 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. Place in the oven for 10 minutes.




    Adding Oil to the fennel and grapes
  • Fennel and grapes on sheet pan with rosemary
  • Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with 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, approximately 3-4 minutes on each side.
  • Transfer the pork chops to the sheet pan with grapes and fennel. Roast for 10-15 minutes, or until the chops are cooked through, but still juicy*, the fennel is fork-tender and the grapes are nicely blistered.
  • Remove from the oven and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

    How to Make Pork Chops & Roasted Fennel

Notes

  • *Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking.
  • Never cook by time alone. You are cooking to a final internal temperature and not by the clock. The time estimates are provided for your planning.
  • Pork should reach an internal temperature of 145°-150°F before serving.
  • Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing it from heat.
  • The internal temperature will continue to rise while the pork rests.

Nutrition

Serving: 1 | Calories: 305kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 33mg | Sodium: 213mg | Fiber: 3g | Sugar: 20g