A friend recently told me that roasted fennel can be used in place of roasted onions - who knew? But, with an onion allergy, I decided to try it. This is WONDERFUL.
1.5 Lb boneless pork chops (or pork loin cut into 4 pieces)
2 Tsp Dried Thyme
12 Oz Red Cabbage (I like to buy the bagged/shredded)
2 Cups Red Grapes
1 Head Fennel
1/2 Cup Balsamic Vinegar
Olive oil
Salt
Pepper
Heat oven to 450 Degrees. Line a baking sheet with non stick foil. Spread with olive oil. Sprinkle Thyme over the olive oil. Spread the cabbage over the pan. Cut the stem and root off of the fennel, cut into 6 pieces, spread over the cabbage. Top with the grapes. Sprinkle with salt and pepper and put in the oven to soften the vegetables.
Mean Time, heat a skillet over medium heat. Add some olive oil. Cook the Pork Chops until they are 145 degrees. Remove from pan and rest at least 5 minutes.
Pour the balsamic into the pan to deglaze.
When vegetables are soft, toss with the juices in the pan and then serve with the pork.
