These easy, slow-braised Fennel Dijon Pork Chops are made in one pan, for an easy weeknight dinner with plenty of flavorful sauce that goes great served over mashed potatoes!JUMP TO RECIPE
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A weeknight meal with minimum effort and maximum reward- these One Pan Fennel Dijon Pork Chops are always a dinnertime hit. Not only are they loaded with flavor, from the fresh fennel to the dijon and wine- they're also made IN ONE PAN. No joke. Just one.
Searing in the flavor
This easy one pan wonder starts with well dried, well seasoned pork chops getting their brown on in some oil and butter. This will not only seal in the chops flavor; it will also begin the base of the delicious pan sauce.
Once you get all your chops browned, you'll cook the sliced fennel and onions with some whole garlic cloves until everything is nicely softened. At this point- all you've got left to do is add the wine, Dijon and chicken stock.
Slow, low, and ready to go!
Once all the sauce components are ready to go, you'll add those browned pork chops back to the pan. Then, just cook everything slow, low, and covered for about 1 hour. No baby sitting required! Use this time to sip on some of that wine you were cooking with, read a book, or make your side dishes. Give the pork a little fork check at about 50 minutes. The pork should pull away slightly but not shred. Once you're there- its tome to eat!
Now that you've got sauce - what are you gonna do with it?
I love to serve these fall-apart pork chops and their delightful pan sauce over a pile of creamy mashed potatoes, cauliflower rice, orzo or rice pilaf. You could also serve this up with a salad and some crusty bread to soak up all that goodness!
Want to give this recipe a try?
If you make my One Pan Fennel Dijon Pork Chops, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
One Pan Fennel Dijon Pork Chops
- 1 fennel bulb, sliced thinly, stems and fronds removed
- 2 small-medium onions, sliced thinly
- 4-6 boneless pork chops, pounded to ½” thickness
- sea salt and fresh ground pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon Dijon mustard
- 1 cup white wine, such as Sauvignon Blanc
- 1 ½ cups chicken stock
- 5 cloves garlic, whole
- Pat pork chops dry with paper towels, and season with salt and pepper on both sides. 2. Heat a large cast iron skillet or deep non-stick pan over medium-high heat. 3. Add oil and butter and heat until butter is melted and bubbly. 4. Add the pork chops and sear 2-3 minutes a side. We’re just looking to add some color- not cook them through. If your pro chops are larger, work in batches to ensure nice browning. 5. Once all pork chops are well browned, transfer to a plate. 6. Reduce heat to medium, and add sliced fennel, onions and whole garlic cloves. 7. Season with salt and pepper and cook, stirring occasionally, for 6-10 minutes until fennel and onions are softened. 8. Turn heat up to high and add the wine. 9. Cook 3-5 minutes more, until slightly liquid is mostly reduced but not fully evaporated. 10. Add the dijon and chicken stock and stir to combine. 11. Add pork chops and accumulated juices back to the pan. 12. Reduce heat to low, cover with a lid, and cook 50 minutes to 1 hour, until pork is fork tender and sauce is slightly thickened. 13. Serve pork chop and sauce hot - with mashed potatoes, orzo or rice.
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