Pan-Seared Pork Chops with Roasted Fennel and Tomatoes
"One pan, a handful of ingredients, and 30 minutes are all you need to put this impressive pork chop skillet dinner on the table. This flavor-packed, single-skillet supper is an easy dinner for two that feels like something special. It’s also an ideal recipe for one, as the leftover chop and veggies reheat well for a next-day lunch worth looking forward to. ..."
INGREDIENTS
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2 tablespoons olive oil
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2 (12-oz.) bone-in pork chops
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1 teaspoon table salt
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3/4 teaspoon black pepper
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2 cups cherry tomatoes (about 8 oz.)
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1 large fennel bulb, cut into wedges, fronds reserved
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1 bunch fresh thyme
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2 garlic cloves, crushed
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2 tablespoons red wine vinegar
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