Fennel Rubbed Pork Chops

With Seared Polenta, Roasted Pepper Ragu, and Sautéed Spinach

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk

Calories Conscious
A note about serious food allergies

Fennel is a subtly sweet member of the carrot family with an anise – or licorice – flavor that is common n Italian cuisine. The root is often roasted or sliced for salads but in this dish, we use a fennel seed rub on our succulent bone-in pork chops. They’re smothered with a roasted red pepper ragù, served with a side of wilted spinach, and crowned with a creamy polenta wedge for an elegant meal that’s quick and easy.

In Your Box (serves 2)

  • Info
    ⅓ oz. Butter
  • 0.35 cup Quick-Cooking Polenta
  • Info
    ¼ oz. Grated Parmesan Cheese
  • 3 oz. Spinach
  • 4 Parsley Sprigs
  • 1 Garlic Cloves
  • 3 oz. Roasted Red Peppers
  • 16 oz. Bone-in Pork Chop
  • 1¾ tsp. Home Chef Fennel Rub
  • 8 oz. Crushed Tomatoes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Medium Non-Stick Pan
  • Step 1 - Make and Form the Polenta

    Make and Form the Polenta

    Lightly coat a small mixing bowl with cooking spray to serve as a mold for the polenta. Bring a small pot with 10 oz. water, butter, and 1 tsp. salt to a boil. Add polenta in a steady stream, whisking constantly until incorporated. Reduce to simmer and cook, stirring occasionally, until creamy, about 3-4 minutes. Stir in Parmesan, transfer to prepared bowl, and set aside to firm up, about 10-15 minutes.

  • Step 2 - Prepare Ingredients and Rub Chops

    Prepare Ingredients and Rub Chops

    Thoroughly rinse produce and pat dry. Stem and mince parsley. Mince garlic. Cut the roasted red peppers into a small dice. Rinse chops and pat dry. Season chops, on both sides, with fennel rub and a pinch of salt and pepper.

  • Step 3 - Cook the Chops

    Cook the Chops

    Heat a medium pan over medium heat. Add 1 tsp. olive oil and seasoned chops to pan and cook for 3-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer chops to a plate and return pan to heat.

  • Step 4 - Make the Sauce

    Make the Sauce

    Add minced garlic to pan and cook for 30 seconds. Add crushed tomatoes and their juices, diced red peppers, ½ cup water, any accumulated juices on seared pork plate, and half the parsley (reserving remaining for garnish). Cook for 5-6 minutes, or until slightly thickened. Season with a pinch of salt and pepper. Set aside.

  • Step 5 - Sear Polenta and Sauté Spinach

    Sear Polenta and Sauté Spinach

    Heat a medium non-stick pan over medium-high heat. Invert bowl with polenta on a cutting board to release polenta cake. Cut into 6 wedges. Add 2 tsp. olive oil and polenta wedges to pan. Sear polenta wedges on flat sides until light brown, about 1 minute per side. Remove from heat and set aside. Return pan to stove, turn off heat and add spinach. Season spinach with a pinch of salt and pepper and cook for 1 minute, just enough to slightly wilt the leaves. Remove from heat and set aside.

  • Step 6 - Plate the Dish

    Plate the Dish

    Ladle ragu on a plate and arrange polenta wedges to one side. Place a portion of spinach and a pork chop next to the polenta, garnish with remaining chopped parsley, and serve immediately.