Pork Chops with Roasted Strawberries

Pork Chops with Roasted Strawberries Balsamic, Basil and Tarragon

2 each bone-in porkchops

1 tablespoon olive oil

1 tablespoon butter

ground fennel, for seasoning the porkchops as desired

Coleman’s mustard, for seasoning the porkchops as desired

salt and black pepper, for seasoning the porkchops as desired

Preheat your oven to 375˚F.

Lightly season the porkchops with the ground fennel and Coleman’s mustard powder. Season heavily salt and pepper.

Heat the olive oil in an oven-safe, heavy bottomed pan (like cast iron). Sear the porkchops until golden brown, flip over, add the butter to the pan and place in the oven. Roast for about 8 minutes for a medium pork chop.

For the Roasted Strawberries:

1 dozen strawberries, cut in half if the berries are on the large size

2 shallots, quartered

1 spring rosemary

1 sprig thyme

2 tablespoons brown sugar

¼ cup balsamic vinegar

2 tablespoons butter

salt and black pepper, to taste

Preheat your oven to 375˚F.

Toss everything but the butter together in a bowl to evenly coat the strawberries and shallots. Transfer to an oven safe pan. Roast for about 8 minutes. Carefully remove the pan from the oven and place on the stove over medium heat. Swirl in the 2 tablespoons of butter and swirl the pan to mix everything and glaze the strawberries and shallots. Taste for seasoning and adjust if desired.

For serving the pork chops:

shaved fennel

fresh sliced strawberries

picked dill

lemons

extra virgin olive oil

salt and pepper

Toss the fennel and fresh strawberries with the dill. Add a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and season with a pinch of salt and pepper. Serve the fennel salad with the roasted strawberries and porkchops.