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Shared By Grace Warren Atwood

Fennel-Crusted Pork Chops With Potatoes And Shallots

Ingredients

  • 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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