Juicy Pork Chops with Sweet Potato, Fennel, and Apple Hash

Ingredients

• ¼ cup (60 ml) olive oil
• 1 pound (455 g) large fennel bulb, cut into ½-inch (12-mm) pieces (about 2 cups)
• 1 pound (455 g) sweet potatoes, cut into ½-inch (12-mm) pieces (about 3 cups)
• 2 tart apples, such as Pink Lady or Fuji, cut into ½-inch (12-mm) pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons fresh orange juice
• 1 teaspoon finely grated orange zest
• 1 teaspoon chopped fresh sage leaves, plus more for serving
• 4 bone-in, 1-inch-thick (2.5-cm) pork chops (about 2½ pounds / 1.2 kg total)
• 2 teaspoons crushed fennel seeds
• ½ teaspoon crushed red pepper flakes, plus more for serving

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the fennel, sweet potatoes, apples, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until the sweet potatoes are fork-tender, 14 to 18 minutes. Stir in the orange juice, orange zest, and chopped sage.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork with the crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 2 teaspoons black pepper.
3. Cook the pork, turning once, until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 3 to 4 minutes per side.
4. Let the pork chops rest for 5 minutes so the juices redistribute and the temperature reaches 145°F (63°C).
5. Serve the pork chops with the hash, drizzled with any pan juices and sprinkled with extra red pepper flakes, sage leaves, and salt.