Fennel Crusted Pork Chops with Potatoes and Shallots

1 ½ tbsp fennel seeds
2 garlic cloves, finely grated
1 tsp hot smoked Spanish paprika
3 tbsp vegetable oil, divided
2 1' thick bone in pork loin chops (about 1 ¼ lb total)
kosher salt and freshly ground black pepper
1 lb small Yukon gold potatoes, quartered
2 large shallots, cut into quarters with some root attached
½ c fresh flat leaf parsley leaves
2 tsp red wine vinegar

Preheat oven to 450 degrees. 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 tbsp oil in a small bowl. Season
pork with salt and pepper and place in a reseal able bag. Add spice mixture;
seal bag and turn to coat. Let sit at least 30 minutes.

Heat remaining 1 tbsp oil in a large ovenproof skillet, preferably cast iron,
over medium heat. Cook pork chops until golden brown on 1 side, about 4
minutes; turn. Add potatoes and shallots to skillet; season with salt and
pepper and toss to coat in pan drippings. Cook, tossing potatoes and shallots
occasionally, until pork is golden brown on second side, about 4 minutes.

Transfer to oven and roast until potatoes are tender and an instant read
thermometer inserted into thickest part reads 135 degrees, 10-15 minutes. (If
potatoes need more time, transfer chops to a plate and continue to roast
potatoes until tender; transfer chops back to skillet when potatoes are done).
Remove skillet from oven and mix in parsley and vinegar. Let pork chops rest 5
minutes in skillet.

Transfer chops to a cutting board; cut meat from bones and slice against the
grain. Serve with potatoes, shallots, and any pan juices.

DO AHEAD: The pork chops can be marinated 1 day ahead. Keep chilled.