Pork Chops with Plums Fennel Shallots
Ingredients
- 2 bone-in pork chops, 3/4 to 1 inch (2 to 2.5 cm) thick (about 1 3/4 lb./875 g total)
- Kosher salt and freshly ground pepper
- 3 Tbs. Dijon mustard
- 2 Tbs. honey
- 4 tsp. ground fennel
- 4 tsp. fresh thyme leaves, plus whole sprigs for garnish
- 5 garlic cloves
- 2 plums, pitted and cut into 1/2-inch (12-mm) wedges
- 2 shallots, trimmed on both ends and halved lengthwise (quartered if large)
- 1 small fennel bulb, about 10 oz. (315 g), stems and fronds trimmed, bulb cut into 1/2-inch (12-mm) wedges
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 3 Tbs. unsalted butter, cut into 3 pieces
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