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



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