INGREDIENTS:
- 4 boneless pork chops
- 3 small apples, or one large
- 1 large onion (uncooked volume will be >apples)
- 1/2 tsp fennel seeds, whole
- 1 tsp dijon mustard
- brown sugar
- white wine vinegar
- ~1/2 cup chicken stock
Marinade:
- ~2 tbs white wine vinegar
- few pinches of cinnamon
- 1.5 tsp brown sugar
- 2 cloves, whole
- few pinches of fennel
- salt
INSTRUCTIONS:
- combine dry ingredients of marinade and pulse in blender.
- pound chops to tenderize, coat in dry rub and marinate in vinegar ~ several hours
- preheat oven 420F
- in medium dutch oven, heat 1-2 tbs oil. pan sear chops ~ 2 min a side until golden brown. remove and set aside.
- in remaining oil, saute onions and apples 5 – 10 min until soft. adding mustard, rest of the whole fennel seeds, sugar, and salt to taste.
- replace chops on top of apple mixture.
- bake 420F 15 min, uncovered.
- remove chops and tent in aluminum foil. set aside.
- pour more chicken stock if apples are too dry. add a few dashes of white wine vinegar and reduce until sauce is thick.
- plate chops and spoon over apple mixture. serve w/ greens!
Leave a Reply