Careme

Ingredients

• Bone-In Pork Loin Chop 2 chops $5.05
• Organic Fennel Bulb 1 bulb $2.99
• Organic Peeled Baby Rainbow Carrots, 12 OZ 1 bag $2.49
• Navel Oranges 2 $1.99
• Organic Shallots 2 shallots $4.99
• Organic Thyme 1/2 pack or a few sprigs $2.49
• Pantry: olive oil 2 tbsp pantry
• Pantry: butter 2 tbsp pantry
• Pantry: chicken stock or water 1/2 cup pantry
• Pantry: Dijon mustard 1 tsp pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F. Halve and core 1 Organic Fennel Bulb ($2.99), then cut into wedges. Toss with 1 bag Organic Peeled Baby Rainbow Carrots ($2.49), 1 tbsp olive oil, salt, pepper, and a few thyme leaves from Organic Thyme ($2.49). Roast 25 to 30 minutes until browned and tender.
2. Pat dry 2 Bone-In Pork Loin Chops ($5.05). Season with salt, pepper, and a little chopped thyme.
3. Zest and juice 1 of the 2 Navel Oranges ($1.99). Cut the second orange into neat segments for garnish if desired. Thinly slice 2 shallots from Organic Shallots ($4.99).
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the pork chops 2 to 3 minutes per side until deeply golden. Transfer the skillet to the oven, or move chops to a sheet pan, and roast 6 to 10 minutes depending on thickness until just cooked through. Rest 5 minutes.
5. Return the skillet to medium heat. Add 1 tbsp butter and the sliced shallots; cook 1 to 2 minutes. Add orange juice, orange zest, 1/2 cup stock or water, and 1 tsp Dijon. Simmer until lightly reduced and glossy.
6. Whisk in the remaining 1 tbsp butter and season to taste.
7. Plate the pork chops with the roasted fennel and carrots. Spoon over the orange-shallot sauce and garnish with orange segments if using.
8. Wine_styles note: Pinot Noir is the safest classic pairing; Cru Beaujolais is also excellent with pork and fennel.