Pork Chops with Sage, Roasted Fennel and Rhubarb

• 1 T brown sugar

• 1 1⁄2 t garlic powder

• 2 t kosher salt, divided

• 1 t black pepper, divided

• 1⁄4 t smoked paprika

• 2 T chopped sage, divided

• 1 T olive oil

• 1 T maple syrup

• 1 T chopped fresh garlic

• 4 boneless pork chops, about 3⁄4“ thick

• 1 t avocado oil

• 2 shallots, sliced (or use 1⁄2 a red onion)

• 10 stalks rhubarb, cut on an angle into 3” pieces

• 1 fennel bulb, trimmed, quartered and thinly sliced

Preheat oven to 425 degrees.

In a small bowl, mix together the brown sugar, garlic powder, 1 t salt, 1⁄2 t black pepper, smoked paprika, and 1 T chopped sage. Rub mixture on both sides of pork chops. Set aside.

Combine 1 t salt, 1⁄2 t black pepper, remaining sage, olive oil, maple syrup, and garlic in a large bowl, and toss the shallots, rhubarb, and fennel with the mixture. Place vegetables on the sides of a sheet pan, leaving the center of the pan for the pork chops. Transfer vegetables to the oven while you sear the pork chops.

Add avocado oil to a large heavy skillet and heat over medium-high heat. When oil is hot, add pork chops to the pan without crowding them and sear. Try to resist moving them for 2-3 minutes to let them brown well on that side. Peek underneath to see if they are well-browned. If they are very thick (1” or more) you may want to sear the sides of the chops as well. Once you’ve got a nice crust, turn them over and add chops to the center of the sheet pan with the vegetables, seared side up. Add any meat juices in the skillet to the sheet pan. Roast in the oven for 10-15 minutes, depending on the thickness of your chops. After 7 minutes, check the internal temperature of the chops; when done, they will be 145 degrees at the thickest part. Remove from the oven. Make a bed of the roasted vegetables on a serving platter. Place the pork chops on top and drizzle with any pan juices and some additional chopped sage.