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Nutrition Facts
Serving Size 161 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 730 mg 30%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 34 g
Vitamin A 15% Iron 8%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fennel & Chili Rubbed Pork Chops

Prep Time
4 hours
Cook Time
20 minutes
Total Time
4 h 20 m
6  People


Recipe makes 6 Servings

2 Lb value pack pork chops
2 Tsp ground fennel
2 Tbsp Gourmet Garden Lightly Dried Chili Pepper
2 Tsp kosher salt, plus more as needed
2 Tsp cracked black pepper, plus more as needed
2 Tbsp extra virgin olive oil
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Season pork chops liberally with fennel, chili flakes, salt and pepper. Place in a resealable plastic bag and refrigerate at least 2 hours to allow flavors to penetrate meat.
Place a large cast iron skillet over medium-high. Remove pork from bag and allow to sit at room temp.
Drizzle each chop with oil and sear pork 4 to 6 minutes on first side, or until nicely caramelized.
Flip and reduce heat to low, and allow pork to finish cooking, internal temperature should reach at least 145ºF. Allow to rest before cutting.
Chef's Note: I like to serve with with roasted broccoli, or cauliflower.


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