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top view of a seared pork chop in a steel skillet, the pork chop is covered in a brown colored pan sauce and sprinkled with fresh thyme leaves

Apple & Fennel Pork Chops

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  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 pork chops 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American

Ingredients

Units Scale
  • Two 1 1/2 inch thick pork chops, bone in
  • 2 TB olive oil
  • 3 TB unsalted butter
  • 2 large shallots, minced
  • 2 tsp garlic paste (or two minced cloves)
  • 1 TB fresh minced sage
  • 1 TB fresh minced thyme
  • 1 tsp fennel seed
  • 1/16th tsp cayenne (pinch)
  • 2 TB marsala wine (or any dry white wine)
  • 1/2 cup chicken stock/broth
  • 1/2 cup apple cider
  • 1/2 TB cornstarch
  • 1/2 TB water

Instructions

  1. Preheat the oven to 400 degrees, and season both sides of the pork chops with salt and pepper.
  2. Heat the olive oil in a large, oven proof skillet over medium high heat until shimmering. Wait for a few wisps of smoke to rise from the oil. Add the pork chops to the pan and allow them to sear for 5 minutes.
  3. Flip the chops and allow the second side to sear for 20-30 seconds. Remove the chops from the skillet and set aside.
  4. Add the butter to the hot skillet, it will melt very quickly and sizzle. As soon as the butter is completely melted and the sizzling has calmed a bit, add the minced shallots and cook for 3 minutes.
  5. Add the garlic, sage, thyme, fennel seed and cayenne to the shallots and cook, stirring constantly, for another minute. Pour in the marsala wine and continue to stir until the bottom of the skillet is deglazed, about a minute.
  6. Add the chicken stock and apple cider, and set the pork chops back into the skillet with the browned side facing up.
  7. Carefully load the skillet into the preheated oven and allow the chops to roast for 6-7 minutes, or until their internal temperature is 135-140 degrees.
  8. Take the skillet out of the oven and remove the pork chops to a separate plate. Set the skillet back on the stovetop over medium heat.
  9. When the liquid in the pan begins to simmer, stir the cornstarch and water together in a small bowl. Slowly stream the cornstarch slurry into the pan while whisking quickly to thicken the sauce.
  10. Serve pork chops with thickened pan sauce.

Equipment

Nutrition

  • Serving Size: 1 pork chop with sauce
  • Calories: 492
  • Sugar: 1.9 g
  • Sodium: 176.8 mg
  • Fat: 37.3 g
  • Saturated Fat: 14.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 3.8 g
  • Fiber: 0 g
  • Protein: 30.3 g
  • Cholesterol: 133.4 mg

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Find it online: https://loveeveryplate.com/apple-fennel-pork-chops/