Pork Chops With Fennel Salt And Apple Salad Recipes

PORK CHOPS WITH WARM FENNEL-APPLE SLAW

Pork Chops with Warm Fennel-Apple Slaw image

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.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.

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