Ingredients
- 4 Bone-In Pork Chops
- salt and coarse ground pepper
- 1 Tbsp olive oil
- 3 Tbsp Unsalted Butter
- 1 Shallot thinly sliced
- 1 Fennel Bulb cored and thinly sliced
- 1 Apple cored and thinly sliced
- 10-12 Fresh Sage Leaves chopped
- 3/4 cup Hard Apple Cider
- 1 Tbsp Apple Cider Vinagar
- 1 Tbsp Sugar
Servings:
Instructions
- Heat olive oil in a large skillet on medium-high heat.
- Season your chops with salt and pepper. Add your chops to the pan when the oil is close to smoking. Cook for about 4-5 minutes on each side until well browned. Remove from pan and set aside.
- Reduce heat to medium and melt you butter in the same pan and add fennel and shallots. Cook for about 5 minutes. Then, add you hard cider, apple cider vinegar & sugar. Cook until sauce has reduced by 1/2 for about 10 minutes.
- Add you apples and sage and cook for another 2-3 minutes. Then, add your pork chops back to the back and cook for another 5 minutes (or until cooked throughly) until warm and fragrant.
- Place your pork chops on a plate and pour fennel, sage and apple mix on top and drizzle remaining sauce over them. Serve immediately.
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