Fennel Crusted Pork Chop with Spiced Up Strawberry Chutney

Big thank you to all of you who loved the Spiced Tomahawk Pork Chops with Apple Butter recipe we posted! We're back with another Pork Chop Pairing Recipe that helps to show off the versatility of pork when it comes to pairing with wine.

If you are like us, you might have grown up with thin, dry, and mostly flavorless pork chops. It was usually either that or swimming in some kind of pre-mixed gravy that tasted mostly of salt and as much black pepper as you had in the house. Well, this isn't your classic pork chop. Today, the chops are thicker, juicer, and being paired with creative sauces as a true center piece to any meal. This fennel crusted chop is punched up in flavor with a spicy strawberry chutney that once you try it, you'll find many more uses for it.

Wine Pairing

It's no secret we have a love for Pinot Noir at Myka Cellars. It is a signature wine for us and we love to show off it's versatility. So, of course, we are going to bring out another fantastic pork chop recipe. It's all about Pork and Pinot right? Or is it?

Pork chops are a particularly versatile dish, one that could go with a variety of wines, both white and red, depending on the sauce or preparation used, or honestly, depending on your mood. For this dish we are going to give you a couple of suggestions to pair with it.

First, yes, Pinot Noir! Our Sonoma Mountain Pinot Noir has the chops to pair nicely with these chops. On the palate, it is medium-bodied with delicate acidity and smooth tannins, perfect for pairing with meals like this.

Now for the curveball, Chardonnay. Yes, we're going with a white as an option here. Our 2016 Napa Chardonnay opens with this balance of toasty aromatics and expressive fruit. It hints at what's to come with the pork and meets your needs with rich buttery notes and a lingering, dry finish.

chardonnay and pork pairing with pinot noir


Fennel Crusted Pork Chop:

1 ½ tablespoons fennel seeds

2 garlic cloves, finely grated

1 teaspoon smoked paprika

3 tablespoons vegetable oil, divided

2 1"-thick bone-in pork loin chops (about 1 1/4 pounds total)

Kosher salt, freshly ground pepper

1/2 cup fresh flat-leaf parsley leaves to garnish


Spiced Up Strawberry Chutney:

5 cups strawberries, cored and chopped

1 tablespoon chili flakes

1 ½ cups granulated sugar

½ teaspoon cumin powder

½ cup red wine vinegar

1 tablespoon balsamic vinegar

 Pork chop and strawberry chutney


Fennel Crusted Pork Chop:

Preheat oven to 450°F.

Toast fennel seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 4 minutes. Let cool.

Combine fennel seeds, garlic, paprika, and 2 tablespoons oil in a small bowl. Season pork with salt and pepper and place in a resealable plastic bag. Add spice mixture; seal bag and turn to coat. Let sit at least 30 minutes.

Heat remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat. Cook pork chops until golden brown on 1 side, about 4 minutes; turn. Cook until pork is golden brown on second side, about 4 minutes.

Transfer to oven and roast until thickest part of chops hits about 135°F, 10–15 minutes.

Let pork chops rest 5 minutes in skillet.

Slice and garnish with flat-leaf parsley.


Spiced Up Strawberry Chutney:

Add strawberries, chili flakes, sugar and vinegars into a medium saucepan and mix well.

Bring mixture to a boil, then reduce heat to simmer on low-medium heat for 40 minutes until it develops into a jam-like consistency. Stir frequently to prevent sticking.

When complete, transfer the chutney into plastic containers or glass jars. Keep for up to one week or freeze for longer storage.

Pro Tip: This is an incredible topping for baked brie! It can be used like jam on charcuterie boards – if you like a little bit of heat. You can always adjust the chili flakes for more or less spice.

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