Dinner In Disguise this week is Braised Pork Chops in a Fennel/Onion Pan Sauce with Twice Cooked Potatoes

This is another simple off-the-cuff meal… quick, simple and great on a fall/winter night!

I seared the pork chops on both sides for about 3-4 minutes a piece (make sure your chops are at room temperature or the insides won’t cook quick enough)

Meanwhile I took baby potatoes (i like these better than russet) and boil in salted water. Start the potatoes with COLD water, then bring to a boil for a few minutes. A paring knife should be able to pierce the potatoes with ease. Once they are cooked, drain the water and place into a heatproof pan. Toss with olive oil, salt and pepper and throw in a sprig or two of rosemary or thyme. Place in a 400 degree oven. Toss once in a while and cook until some brownness appears.

After searing the pork chops (we’re not looking to cook them all the way thru) take them out and place under foil. In the same pan, add 1/2 a small onion, sliced fennel and one small garlic clove. Cook down the onions and fennel, then add 1/4 cup of chicken or beef broth. Place the chops back in the pan and place in the oven for about 5-8 minutes, next to the potatoes if you want.

Plate your chops and potatoes and pour the pan sauce over your chops!