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Pan-Roasted Pork Chop

Pan-Roasted Pork Chop with Caramelized Fennel and Blood Orange Compote

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Recipe Details


For those winter nights when you want a warming, satisfying, homemade dinner but crave lighter flavors, Chef Elana has the perfect solution. These pork chops balance sweet and tart flavors from caramelized fennel and a dreamy sauce of rosemary, brown sugar, and blood orange. You’ll get just enough richness from creamy avocado slices and a little butter for a meal that looks and tastes elegant without weighing you down.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 570
  • Protein 39g
  • Total Carb 47g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fennel
    1 bulb
  • dinosaur kale
    6 ounces
    dinosaur kale
  • blood orange
    blood orange
  • navel orange
    navel orange
  • red onion
    red onion
  • unsalted butter
    3 packets
    unsalted butter
  • light brown sugar
    1 teaspoon
    light brown sugar
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • boneless pork chops
    boneless pork chops
  • ground fennel seed
    1/4 teaspoon
    ground fennel seed
  • avocado
  • rosemary
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 6" small pot
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Finely chop enough rosemary leaves to yield ¼ teaspoon, discarding stems. Rinse remaining produce. Halve fennel bulb, then cut core out in a wedge shape and discard. Slice fennel as thinly as possible. Stack kale leaves, trim and discard stems, and thinly slice crosswise. Thinly slice chives. Peel blood orange, separate into segments, and halve each segment. Halve navel orange. Peel onion, halve, and thinly slice. 

  2. Caramelize fennel

    Caramelize fennel

    Heat 1½ packets butter in a large pan over medium-high heat. When butter is foamy, add sliced fennel and onion. Season with ¼ teaspoon salt and black pepper as desired. Sauté, stirring, until softened and beginning to brown, about 8 minutes. Add 2 tablespoons water and cook, scraping up any browned bits from bottom of pan, until water has evaporated. Remove from heat and set aside.

  3. Make compote

    Make compote

    While fennel caramelizes, in a small pot, combine brown sugar, crushed red pepper (skip or use half for less heat), chopped rosemary, blood orange segments, juice of ½ navel orange, 1 teaspoon olive oil, and ⅛ teaspoon salt over medium heat. Simmer, pressing orange segments gently with spoon to release juices, until oranges begin to soften and sugar has melted, about 5 minutes. Remove pot from heat.

  4. Sear pork and wilt kale

    Sear pork and wilt kale

    Pat pork dry with paper towel and season with ground fennel, ½ teaspoon salt, and black pepper. Heat remaining butter in a medium pan over medium-high heat. When butter is foamy, add pork; sear until browned on bottom, 3-5 minutes. Flip pork and squeeze over juice of remaining orange; sear to cook through, 3-5 minutes. Remove pan from heat. Return pan with fennel to medium-high heat. Add kale; cook until wilted, 3 minutes.

  5. Prepare avocado

    Prepare avocado

    While kale cooks, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice and sprinkle over ¼ teaspoon salt and black pepper as desired.

  6. Plate pan-roasted pork chop

    Plate pan-roasted pork chop

    Divide caramelized fennel and kale between serving plates. Top with pork chops, drizzle over pan sauce, and add sliced avocado. Spoon blood orange compote over everything and garnish with chives. Enjoy!

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