Skip the crowds and enjoy a romantic dinner at home this Valentine’s Day

Who came up with the idea that you have to break the bank at a packed, swanky restaurant to make Valentine’s Day special? Leave the long waits and white tablecloths to someone else this year and stay inside with your Valentine to try out a new recipe.

This succulent fennel-crusted pork chop recipe is restaurant-worthy–nothing like the dried out chops you remember as a kid. And better yet, it’s a 30-minute, one pan meal, so you’ll have plenty of time for some post-dinner wine and Netflix.

Make a quick shopping run the night before, so that after work you can head home, kick off your shoes, light a few candles, pop some Sam Cooke on the radio, and spend some quality time with your special someone in the kitchen.

(Pro tip: Start things off by popping a surprise bottle of champagne)

2 large, thick-cut bone-in pork chops

1 1/2 tablespoons fennel seeds

2 cloves garlic, finely minced

1 teaspoon Spanish paprika

1 pound small Yukon gold potatoes, quartered

3 large shallots, quartered

2 teaspoons red wine vinegar

1. Preheat oven to 450. Toast the fennel seeds in a large skillet until fragrant, about 4 minutes. Let cool in a bowl.

2. Combine fennel seeds, garlic, paprika, and a drizzle of olive oil. Season pork with salt and pepper and then coat with the fennel mixture.

3. Heat a tablespoon of oil in the skillet over medium-high heat. Cook the pork chops on one side for about 4 minutes, until golden brown. Flip the pork chops and add the potatoes and shallots. Season with salt and pepper and stir to coat with pan drippings. Cook for another 4 minutes.

4. Transfer the entire pan to the oven and cook for 10-15 minutes, or until pork chops and potatoes are cooked. (Use your thermometer to check the interior temperature of the pork chops, which should be 135.) Remove from oven and let the pork chops rest on your cutting board for five minutes. Meanwhile, toss the potatoes and shallots with the vinegar. Serve with another glass of champagne!