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  • 4 bone-in pork chops, 1” thick, room temperature
  • ½ c. fruit & maple peach spread
  • 1 tsp. ground fennel
  • 4 tsp. kosher salt, divided
  • 2 tsp. ground black pepper, divided
  • 4 tbsp. butter
  • ¼ c. olive oil
  • 2 tsp. lemon juice


  1. Preheat oven to 450°F.
  2. Slice the fennel and discard the stalks.
  3. Toss the fennel with 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Arrange on a baking sheet lined with foil. Roast for 15 minutes or until golden brown.
  4. Meanwhile prep pork chops. Rub the pork chops with salt, pepper and ground fennel. Drizzle olive oil on each pork chop.
  5. Heat a skillet on high and sear the pork for 3 minutes on each side. Transfer the chops to the baking sheet with the fennel and continue cooking for 15 more minutes.
  6. To the skillet with the pan juices from the pork chops, add butter, lemon and peach spread. Heat on medium, whisking until the peach spread is incorporated.
  7. Allow the pork chops to rest 10 minutes before serving. Pour the peach sauce over the pork chops.