File under delicious dinner pairings: pork chops and fennel recipes. One of the reasons they work so well together is that fennel has an anise-like herbal note, which cuts through rich pork. Here, the pork chops get a lemon and Dijon mustard crust, and are served with a carrot-and-fennel salad. Using a vegetable peeler to make ribbons of the carrot means they’ll quickly soak up the lemon juice and oil. Ditto goes for slicing the fennel on a mandoline. If you don’t have either tool, slice as thinly as possible with a knife, and marinate for longer with the lemon, olive oil, and salt to soften some of the crunch.

Adam Hickman


Credit: Victor Protasio

Recipe Summary test

20 mins
20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Rub mustard and lemon zest evenly over both sides of chops. Season with ½ teaspoon each salt and pepper.

  • Heat 1 tablespoon oil in a large skillet over medium-high. Add chops to skillet and cook until deeply browned, 3 to 4 minutes per side for medium-well.

  • Peel carrots and, using a vegetable peeler, shave into thin ribbons. Place carrots, fennel, parsley, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl; toss to combine. Drizzle with lemon juice and remaining 2 tablespoons oil. Serve pork chops with carrot and fennel salad.

Nutrition Facts

371 calories; fat 20g; saturated fat 5g; cholesterol 99mg; fiber 3g; carbohydrates 8g; sodium 713mg; sugars 4g.