Pork Chops with Warm Fennel-Apple Slaw

  • Recipe courtesy Patrick Decker
Total Time:
30 min
Prep:
10 min
Inactive Prep:
--
Cook:
20 min
Yield:
4 servings
Level:
Easy

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

Directions

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.

Notes

NOTE: Grating the apple is a great way to save time when preparing this dish, especially since we're looking more for the flavor than the texture. Run it over the large holes of a box grater or through a food processor fitted with a grater attachment, just be careful not to do it more than a few minutes before adding it to the pan as the cut apple will begin to turn brown.

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