Fennel-Crusted Pork Chops with Potatoes and Shallots

Ingredients

• 1.5 tablespoons fennel seeds 
• 0.5 cup flat-leaf parsley leaves fresh
• 2  garlic cloves finely grated
• 4 servings kosher salt freshly ground
• 1 teaspoon paprika smoked spanish hot
• 2 teaspoons red wine vinegar 
• 2 large shallots with some root attached cut into quarters
• 3 tablespoons vegetable oil divided
• 1 pound yukon gold potatoes quartered
• 2  "-thick pork loin chops bone-in ()

Equipment

• bowl
• frying pan
• oven
• ziploc bags
• cutting board

Directions

1. Preheat oven to 450°F. Toast fennelseeds in a small dry skillet over mediumheat, tossing often, until fragrant, about4 minutes.
2. Let cool.
3. Combine fennel seeds, garlic, paprika,and 2 tablespoons oil in a small bowl. Seasonpork with salt and pepper and place in aresealable plastic bag.
4. Add spice mixture;seal bag and turn to coat.
5. Let sit at least30 minutes.
6. Heat remaining 1 tablespoon oil in a largeovenproof skillet, preferably cast iron, overmedium-high heat. Cook pork chops untilgolden brown on 1 side, about 4 minutes;turn.
7. Add potatoes and shallots to skillet;season with salt and pepper and toss to coatin pan drippings. Cook, tossing potatoesand shallots occasionally, until pork is goldenbrown on second side, about 4 minutes.
8. Transfer to oven and roast until potatoesare tender and an instant-read thermometerinserted into thickest part of chops registers135°F, 10–15 minutes. (If potatoes need moretime, transfer chops to a plate and continueto roast potatoes until tender; transfer chopsback to skillet when potatoes are done.)
9. Remove skillet from oven and mix in parsleyand vinegar.
10. Let pork chops rest 5 minutesin skillet.
11. Transfer chops to a cutting board; cut meatfrom bones and slice against the grain.
12. Servewith potatoes, shallots, and any pan juices.
13. DO AHEAD: Pork chops can be marinated1 day ahead. Keep chilled.
14. Per serving: 390 calories, 20 g fat, 3 g fiber
15. Bon Appétit