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Recipes Nugget Markets Signature Recipes

Seared Pork Chops with Spring Vegetable Ragout

Prep time
15 minutes PT15M
Cook time
8–10 minutes PT10M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
seared-pork-chops-with-spring-veg-ragout-1 Nugget Markets signature recipes

This quick, easy, and flavorful ragout is the perfect complement for simply seared pork chops.

Ingredients

  • 2 boneless pork chops
  • 2 tablespoons fennel seeds
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoons vegetable oil
  • 4 yellow marble potatoes, quartered and blanched
  • 2 artichoke hearts, quartered
  • ¼ cup dry vermouth
  • 1 shallot, minced
  • ½ cup chicken stock
  • 1 leek, sliced
  • ½ cup snap peas
  • 1 lemon, zested and juiced
  • 1 tablespoon unsalted butter
  • ½ bunch chives, chopped, for garnish

Preparation

Heat a sauté pan over medium-high heat. Season pork chops with fennel seeds, salt, and pepper. Sear in oil for 4–5 minutes per side, to an internal temperature of 145°F. Remove from pan and let rest.

Add the potatoes and artichoke hearts to the pan and lightly sear. Add the vermouth and minced shallot then reduce until just dry. Add the chicken stock and leek slices, and bring to a simmer. Simmer for 2–3 minutes, or until leeks are tender.

Add the snap peas and bring ragout back to a simmer. Add the lemon zest and juice, then melt in the butter. Season with salt and pepper.

To serve, place vegetable ragout in a serving dish and top with the pork chops. Sprinkle with chives to finish.