One Pan Fennel Dijon Pork Chops

This One Pan Fennel Dijon Pork Chops recipe is savory, creamy, and packed with flavor. Made with tender pork chops, fennel, and a rich Dijon sauce, this easy one pan dinner is perfect for busy weeknights.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner

Cuisine: American

Keyword: One Pan Fennel Dijon Pork Chops

Servings:

Calories: 417kcal

Author: Sharon Farnell

Ingredients

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

Instructions

Pat pork chops dry with paper towels, and season with salt and pepper on both sides.
Heat a large cast iron skillet or deep non-stick pan over medium-high heat.
Add oil and butter and heat until butter is melted and bubbly.
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.
Once all pork chops are well browned, transfer to a plate.
Reduce heat to medium, and add sliced fennel, onions and whole garlic cloves.
Season with salt and pepper and cook, stirring occasionally, for 6-10 minutes until fennel and onions are softened.
Turn heat up to high and add the wine.Cook 3-5 minutes more, until slightly liquid is mostly reduced but not fully evaporated.
Add the dijon and chicken stock and stir to combine.
Add pork chops and accumulated juices back to the pan.
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.
Serve pork chop and sauce hot - with mashed potatoes, orzo or rice.

Nutrition