Roasted Pork Chops with Mommenpop Seville Orange
ROASTED PORK CHOPS WITH MOMMENPOP SEVILLE ORANGE, PARMIGIANO-CRUSTED FENNEL, AND CHANTERELLE MUSHROOMS
Ingredients
- 4 8 oz pork chops
- 2 bulbs fennel, cut into sticks
- 2 cups Parmigiano-Reggiano, grated
- 4 eggs
- 4 cups Sizzle (plus a few tbsp for cooking)
- 1 pound chanterelle mushrooms
- 1 cup chicken stock
- 3 sprigs thyme
- 1 orange, for zesting
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