Thursday, October 24, 2013

Apple, Fennel & Sage Covered Pork Chops

Apple, Fennel & Sage Covered Pork Chops
(6-8 servings)


8 (3 to 4 oz.) Thin cut Boneless Pork Chops
as needed Salt & Black Pepper
1 tbsp. Extra Virgin Olive Oil
2 tbsp. Unsalted Butter
1 Leek, (white & light green part only) thinly sliced
1 bulb Fennel, halved lengthwise, cored & thinly sliced (crosswise)
1 medium Fuji Apple, halved lengthwise, cored & thinly sliced
8 small Fresh Sage Leaves, coarsely chopped
1 cup Hard Cider


Season the pork chops with salt and pepper on both sides. In a large saute pan over high heat, bring the oil to almost smoking. Cook chops until browned on both sides turning only once (1-2 minutes per side). Remove chops to a platter and keep warm. Using the same saute pan, add the butter and reduce heat to medium. Add the leeks and cook for about 3 minutes or until tender. Now add the fennel and apple continuing to cook an additional 4 minutes or until softened. Next add the sage and cook for about 30 seconds or until fragrant. Season with salt and pepper, remove to a plate and keep warm. Pour the hard cider and any meat juices from the platter holding the chops to the saute pan. Bring to a boil over high heat until it thickens (about 4 minutes). Place the fennel mixture over the pork chops and top everything with the sauce and serve.

Note: If you don't want to use hard cider, just substitute plain apple cider.

Note: You can use other types of apple in this recipe too.

Ideas for Future Efforts

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