Crispy Pork Chops with Roasted Fennel, Radishes, Shallots, & White Wine Sauce

Happy Saturday! I hope you all had a great Thanksgiving!

This healthy dinner is not only delicious, but pretty simple to make as well! First, you coat the pork chops in gluten-free breadcrumbs and then bake till crispy, then roast sliced fennel, radishes, and shallots, and then you make a simple white wine sauce! You will surely impress your guests with this elegant dinner!

Let's get to cooking!

Crispy Pork Chops with Roasted Fennel, Radishes, Shallots, & White Wine Sauce

• 1 lb thin pork chops (boneless)
• 1 cup gluten-free breadcrumbs
• 2 eggs, whisked with salt & pepper
• 2 fennel bulbs, quartered and sliced (reserve fronds for garnish)
• 5 radishes, sliced
• 3 shallots, sliced
• 2 tablespoons of olive oil (to coat veggies)
• salt and pepper, to taste

For the white wine sauce;

• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1/2 cup vegetable stock, mixed with 1 tablespoon of cornstarch

Preheat oven to 375. Season pork chops with salt and pepper. Drop in egg mixture, then coat in breadcrumbs. Bake in oven for about 35 minutes, or until fully cooked.

Toss sliced fennel, radish, and shallots in olive oil. Season with salt and pepper. Place vegetables on a parchment paper lined baking sheet. Bake for about 25 minutes.

Time to make the white wine sauce! Heat olive oil in a saucepan over medium heat. Once hot, add in shallots and garlic. Saute until translucent. Whisk in white wine and let reduce slightly. Now whisk in vegetable stock. Let come to a boil and thicken slightly. Season with salt, pepper, and a few minced fennel fronds.

Plate crispy pork chops with roasted vegetables and white wine sauce. Garnish with chopped fennel fronds. Serve and enjoy!

-Juliet