Mmmm, Smothered Pork Chops – bone-in pork loin cooked in white wine, and smothered in persimmons, caramelized onions, and fennel-chile seasoning. What’s not to love?
Active time: 35 minutes
Total time: 35 minutes
1 teaspoon fennel seeds
2 tablespoons extra-virgin olive oil
4 bone-in 3/4-inch thick pork loin chops (about 1 1/2 pounds), excess fat trimmed
Freshly ground pepper
1/8 teaspoon crushed red chile flakes
1 red onion, very thinly sliced
2 tablespoons water
1/2 cup dry white wine
5 small ripe but firm Fuyu persimmons (about 1 1/2 pounds), stemmed, peeled and cut into wedges
1. Toast fennel seeds in a large skillet over medium-high heat until fragrant and lightly browned, about 3 minutes. Transfer to a cutting board.
2. Add 1 tablespoon oil to same skillet over medium-high heat; swirl to coat pan. Generously season pork chops in a single layer and cook, turning once, until browned and barely pink in the center, about 6 minutes. While pork cooks, add chile flakes to fennel seeds on cutting board and chop. Transfer cooked pork to plates and immediately sprinkle with fennel-chile seasoning.
3. To the same pan over medium heat, add onion, water, and a generous pinch of salt. Cook, stirring frequently, until softened, about 5 minutes. Add 1/4 cup wine and boil, stirring and scraping up the browned bits from the pan. When almost all the liquid has evaporated, spoon caramelized onion on top of pork chops.
4. Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add persimmons, stirring occasionally until lightly caramelized, about 2 minutes. Add remaining 1/4 cup wine and cook, stirring occasionally, until almost all the liquid has evaporated. Mound persimmons on pork chops and onions.
Nutrition score per serving: 318 calories, 32g protein, 15g carbs, 11g fat (2.6g saturated), 1 g fiber, 183 mg sodium