This week enjoy grilled fennel-rubbed pork chops. This flavorful dish is a quick and easy meal to make, especially as the weather gets warmer!
Prep Time: 25 Mins Total: 25 Mins Servings = 4
Calories: 272kcal Carbohydrates: 13g Protein: 27g Fat: 13g
Ingredients/ Equipment:
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 4 thin-cut bone-in pork chops (about 1 1/2 pounds total)
- 8 firm ripe apricots or 4 nectarines, halved and pitted
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
Directions:
- Preheat grill to medium-high.
- Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in oil, brown sugar, salt and pepper. Coat both sides of pork chops with the mixture.
- Oil the grill rack. Grill the pork chops until an instant-read thermometer inserted into the thickest part without touching bone registers 145 degrees F, 2 to 3 minutes per side. Grill apricots (or nectarines) on the coolest part of the grill, turning occasionally, until tender, about 4 minutes total. Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes. Serve topped with feta and mint.
Original recipe can be found at eatingwell here!
