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Fennel-Crusted Pork Chops With Potatoes And Shallots
Ingredients
- 1½ tablespoons fennel seeds
- 2 garlic cloves, finely grated
- 1 teaspoon hot smoked Spanish paprika
- 3 tablespoons vegetable oil, divided
- 2 1-inch-thick bone-in pork loin chops (about 1¼ pounds total)
- Kosher salt and freshly ground black pepper
- 1 pound small Yukon Gold potatoes, quartered
- 2 large shallots, cut into quarters with some root attached
- ½ cup fresh flat-leaf parsley leaves
- 2 teaspoons red wine vinegar
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