Creative spice use and quick-pickled shallots help this weeknight pork chops recipe taste like something you'd order at a gourmet restaurant.

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet heat fennel seeds and coriander seeds over medium heat 4 minutes or until toasted and fragrant, shaking skillet occasionally. Remove from pan. Cool slightly. Coarsely grind with a spice grinder or crush with a mortar and pestle. Combine with 1/2 tsp. kosher salt. Sprinkle on both sides of pork chops.

  • In the same skillet heat olive oil over medium-high heat. Add pork; cook 4 minutes. Turn; cook 3 minutes more or until done (145°F). Transfer to a plate; cover.

  • Add vinegar and shallot to skillet. Bring to boiling; reduce heat. Simmer, uncovered, 1 to 2 minutes or until syrupy, stirring to scrape up browned bits. Remove from heat. Stir in lemon juice. Spoon over pork. Top with fresh parsley and mint.

Nutrition Facts

337 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 64mg; sodium 194mg; potassium 377mg; carbohydrates 17g; fiber 1g; sugar 15g; protein 23g; trans fatty acid 0g; vitamin a 169IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 1mg; folate 8mcg; vitamin b12 0mcg; calcium 49mg; iron 1mg.