Recipe Courtesy of Better Homes & Gardens Magazine
I love when a recipe like this only uses a few quality to ingredients to make a unforgettable dish. The ingredients are what you ask? Bone-in pork chops, fennel and coriander seeds, fresh lemon juice, shallots and tangy white balsamic vinegar.
The pork chops are first coated in the toasted and then ground seed combination, seasoned and cooked until tender and browned. Next comes a pan sauce of the sliced shallots and the vinegar that cooks until reduced, finished off with a squeeze of the lemon juice. The entire dish is decorated with either fresh parsley or mint (or a combination of the two) and what you get is a quick-and-easy dinner for any night of the week.
‘Spice-Rubbed Pork Chops’
Ingredients:
- https://www.bhg.com/recipes/pork/chops/pork-chop-recipes
- For a version of this recipe, please email me directly
Directions:
Tagged: Better Homes & Gardens Magazine, Better Homes and Gardens, coriander, coriander seeds, fennel, fennel seeds, fresh herbs, lemon juice, pork, pork chops, shallots, spice-rubbed, spice-rubbed pork chops, toasted coriander seeds, toasted fennel seeds, white balsamic vinegar
Hi Anna,
We made this Friday night for a group of friends and it was wonderful. I really liked the way the vinegar paired with the fennel.
I’m glad the pork chops were a hit Jarrod! I think aything involving fennel or balsamic vinegar is always a tasty idea…. What did your pair the pork chops with?
The entree was served with roasted beets salad and roasted Swiss chard both covered with feta. Then we paired that with stags leap cab sav.
Boy does that sound delish! Sounds like a colorful plate Jarrod. Perfect flavors to pair with a Cabernet Sauvignon…what happy dinner guests you must have had!