Fennel Encrusted Pork Chops

  • 1 1/2 tablespoons fennel seeds
  • 2 garlic cloves, finely chopped
  • 1 teaspoon hot smoked paprika
  • 3 tablespoons olive oil, divided
  • 2 1″-thick bone-in whey-fed pork loin chops (about 1 1/4 pounds total)
  • Kosher salt, freshly ground pepper
  • 1 pound small Yukon Gold potatoes, quartered
  • 2 large shallots, cut into quarters with some root attached
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 teaspoons red wine vinegar
  1. Preheat oven to 450°F. Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.
  2. Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.
  3. Heat remaining 1 tablespoon oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots occasionally, until pork is golden brown on second side, about 4 minutes.
  4. Transfer to oven and roast until potatoes are tender and an instant-read thermometer inserted into thickest part of chops registers 135°F, 10–15 minutes. (If potatoes need more time, transfer chops to a plate and continue to roast potatoes until tender; transfer chops back to skillet when potatoes are done.) Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5 minutes in skillet.
  5. Transfer chops to a cutting board; cut meat from bones and slice against the grain. Serve with potatoes, shallots, and any pan juices.

DO AHEAD: Pork chops can be marinated 1 day ahead. Keep chilled.

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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