Have you recently gone apple picking and are left with a surplus of fresh and juicy apples and wondering what to do with them? Rather than going down the typical sweet route, I’ve got a savoury interpretation that you’ve got to try! My Pork Chops with Apples, Fennel and Onion will hit the spot! This dish represents a little taste of Fall wrapped up in a single bite!
The pork chops are lightly seasoned and cooked to perfection before being nestled amongst sautéed apples, fennel and onion. A splash of Rosé and chicken stock are added to the skillet, for good measure, and to create a beautiful sauce, which serves to complement and enhance the flavour of the pork. The ingredients combine to create a savoury, sweet, fruity and satisfying spoonful with a hint of anise flavour to round out the palate.
My Pork Chops with Apples, Fennel and Onion recipe comes together in 30 minutes, eliminating the stress associated with weekday or weekend meal prep. This dish requires only a handful of ingredients, couldn’t be simpler to make and uses a single skillet, making clean up a breeze. It’s perfect for lunch, dinner or for any special occasion. So, let me show you how it’s done! Grab a spoon and come and cook with me!
For more flavourful and exciting meal ideas, featuring pork, check out my Creamy Cajun Pork Chops, Pork Schnitzel and Pulled Pork recipes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
4 boneless pork chops (approx. 1.3 lbs or 0.6kg), 3/4 inch in thickness
1/2 tsp kosher salt
1/2 tsp garlic powder
Freshly ground pepper, to taste
3 Tbsp olive oil, divided
1 large red onion, halved and thinly sliced
1 fennel bulb, halved and cut into 1/4 inch slices (See Notes below)
2 Honey Crisp apples, cored, halved and cut into 1/4 inch slices
1/2 Tbsp fresh thyme leaves
1/3 cup dry Rosé wine
1/3 cup chicken stock
1/2 Tbsp Dijon mustard
Fennel fronds and a handful of micro-greens, as garnish
Instructions:
Remove the pork chops from the refrigerator and allow them to come to room temperature for 30 minutes. Pat dry with a paper towel and season with salt, garlic powder and pepper. Set aside.
To a large skillet set over medium-high heat, add 2 Tbsp of olive oil. Once the skillet is hot, add the pork chops and cook for 5 minutes per side. Remove the pork from the skillet, transfer it to a plate and set aside.
Reduce the heat to medium, and to the same skillet, add the remaining 1 Tbsp of olive oil, onion, fennel, apples and thyme. Sauté the mixture for 8 minutes or until the vegetables and apples have softened and are slightly caramelized.
Pour in the wine, chicken stock and mustard and mix the ingredients until combined. Cook for 2 minutes or until the mixture comes to a simmer. Then, add the pork back into the skillet, nestling them amongst the onion, fennel and apples. Cook for an additional 5 minutes to allow the flavours to meld or until the pork is cooked through.
Garnish with fennel fronds and a handful of micro-greens and serve and enjoy!
Notes:
Handling and Preparing the Fennel Bulb: Using a sharp knife, trim the root end and cut the stalks off the fennel bulb and discard them. Gently remove and reserve the fennel fronds - they are full of flavour and will be used as a garnish for this dish. Set the fennel bulb onto a cutting board, root side down, and cut straight down to divide the fennel bulb in half lengthwise. Lay the fennel cut side down and cut a triangle into the base to remove the core. Discard the core. Now, width-wise, cut the fennel bulb into 1/4 inch slices and set aside.