Pork Chops with Plums, Fennel & Shallots

Pat the pork chops dry and season generously with salt and pepper.

In a large bowl, whisk together the mustard, honey, ground fennel, thyme leaves and garlic cloves. Add the pork chops and turn to coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, in another large bowl, toss together the plums, shallots, fennel wedges and olive oil. Season with salt and pepper. Set aside.

Let the pork chops stand at room temperature for 30 minutes.

Meanwhile, preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 400°F (200°C) on an infrared thermometer. This will take 10 to 15 minutes.

When the stone has reached 400°F (200°C), place a 12-inch (30-cm) cast-ion skillet in the oven to heat for 5 minutes.

When the skillet is warm, carefully remove it from the oven, add the butter to the pan and let it melt. Return the skillet to the oven and heat until the butter is lightly browned and foaming, about 1 minute. Remove from the oven and add the pork chops and whole garlic cloves. Return to the oven and cook until the chops are golden brown and a crust has formed on one side, 1 to 2 minutes.

Remove the skillet from the oven and flip the chops over. Immediately add the plums, shallots and fennel, nestling them under and around the chops as much as possible. Return to the oven and cook until the plums and vegetables are tender and the chops are golden brown, about 3 minutes. An instant-read thermometer inserted into the center of the chops, away from the bone, should register 140° to 143°F (60° to 62°C).

Transfer the pork chops to a platter and let rest for 5 to 10 minutes; the internal temperature should rise to 145°F (63°C). If necessary, return the skillet to the oven and cook until the plums and shallots are caramelized and the fennel is tender, 2 to 3 minutes more.

Transfer the plums, shallots, fennel and garlic cloves to the platter with the pork chops. Garnish with the thyme sprigs and serve immediately. Serves 2.

Williams Sonoma Test Kitchen