Tuscan Pork Chops with Roasted Grapes and Fennel

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

One of the things I love most about cooking is being able to take inspiration from all over the world and create my own version of a dish.

That’s exactly what I did with these Tuscan pork chops – I took some elements from a classic Tuscan dish and updated it for today’s home cook. The end result is a tasty, easy-to-follow recipe that will impress your family and friends!

The sweetness of the grapes pairs perfectly with the earthy licorice flavor of the fennel, while the olive oil and herbs add big flavor. Roasting grapes really takes them to a whole other level, the flavor intensifies and the sweetness turns into a rich, wine-flavored jam-like goodness.

The result is a new twist on an old favorite that will impress your family and friends!

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

How to Store Leftover Pork Chops

If you happen to have leftovers, you can also store them for up to 4 days. Just transfer any left over pork and roasted grapes to separate airtight containers and place in the refrigerator.

You can reheat everything over low heat in a skillet when ready to enjoy again.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

About the Ingredients for Pan-Seared Pork Chops

Fennel – Look for fennel with with fresh looking greens, the bulb should be bright white and firm.

Shallots – You can substitute with yellow onion if you can’t find shallots.

Grapes – Red seedless grapes are best here.

Herbs – Thyme and rosemary bring a lot of flavour to the roasted grapes and fennel.

Oil – Extra virgin olive oil is best here but you can use your favourite neutral flavoured oil.

Pork Chops – You will want to buy thick cut pork chops for this dish, at least 1 inch thick. For more consistent results, allow pork chops to sit at room temperature for 30 minutes prior to cooking.

Mustard – A little dijon mustard gives the pork chops a nice punch of flavour. You can omit and just season with salt and pepper if desired.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

Looking for More Delicious Italian Inspired Recipes?

Check out some of my favourite Italian recipes!

How to make an antipasto platter with a southern Italian twist, it’s the perfect appetizer for any dinner party or event!

Lemon zest and peas are folded into a creamy risotto and topped off with roasted shrimp in this sumptuous Lemony Pea & Shrimp Risotto.

Enjoy a taste of Sicily with this Authentic Cod Caponata recipe. Caponata is a Sicilian dish featuring eggplant, olive oil, tomatos, celery, olives, and capers, it’s complex flavours add deph to simple proteins like Cod.

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

Tuscan Pork Chops with Roasted Grapes and Fennel

Yields: 4 servings | Prep time: 10 minutes | Cook time: 20-25 minutes

Ingredients:

1 medium fennel bulb, thinly sliced
2 shallots, sliced
3 c. red seedless grapes
1 t. dried thyme
Sea salt and black pepper, to taste
¼ c. extra virgin olive oil, divided
2 sprigs fresh rosemary
4 thick-cut bone-in pork chops (approximately 1” thick)
1 T. Dijon mustard

Directions:

Place top oven rack in the center position and pre-heat oven to 400°F.

Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine.

Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the pre-heated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove baking sheet from oven and set aside.

In the meantime, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with the mustard and season with salt and black pepper, to taste.

Add the seasoned chops to the hot skillet and sear until a nice crust forms. Reduce heat slightly and continue cooking until the chops are cooked through, but still juicy, approximately 7-9 minutes per side. (Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking). 

Pork should reach an internal temperature of 145°F before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing from heat. The internal temperature will continue to rise while the pork rests.

Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

Tuscan Pork Chops
Yield: 4 Servings

Tuscan Pork Chops

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

Ingredients

  • 1 medium fennel bulb, thinly sliced
  • 2 shallots, sliced
  • 3 c. red seedless grapes
  • 1 t. dried thyme
  • Sea salt and black pepper, to taste
  • ¼ c. extra virgin olive oil, divided
  • 2 sprigs fresh rosemary
  • 4 thick-cut bone-in pork chops (approximately 1” thick)
  • 1 T. Dijon mustard

Instructions

  1. Place top oven rack in the center position and pre-heat oven to 400°F.
  2. Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine.
  3. Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the pre-heated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes. Remove baking sheet from oven and set aside.
  4. In the meantime, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with the mustard and season with salt and black pepper, to taste.
  5. Add the seasoned chops to the hot skillet and sear until a nice crust forms. Reduce heat slightly and continue cooking until the chops are cooked through, but still juicy, approximately 7-9 minutes per side. (Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking). Pork should reach an internal temperature of 145°F before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing from heat. The internal temperature will continue to rise while the pork rests.
  6. Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes. Enjoy!

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This Tuscan pork chop recipe is inspired by the flavors of Tuscany; thick pan-seared pork chops with sweet roasted grapes and earthy fennel.

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