At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples – a serendipitous trifecta of. They’re a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
- Salt and fresh ground black pepper
- 1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
- 1 medium onion, thinly sliced
- 1 teaspoon caraway seeds
- 1 tablespoon grainy mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon whiskey, optional
- 1 firm apple (such as Granny Smith or Mutsu), grated
Instructions
- Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
- Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
- Serve the pork chops over the warm fennel-apple slaw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 32 g |
| Cholesterol | 103 mg |
| Sodium | 783 mg |