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.
1 tablespoon Dijon mustard
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 1 large lemon)
4 8-oz. bone-in pork loin chops
1 teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
3 tablespoons olive oil, divided
2 small rainbow carrots
1 medium fennel bulb, very thinly sliced (about 2 cups)
¼ cup loosely packed fresh flat-leaf parsley leaves
Sat fat 5g
How to Make It
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.
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