This week the recipes in the farm kitchen scream fall! While technically a week or two away, it really feels like fall has arrived on the farm. A few leaves on the drive in changed to orange in August, and more importantly the fall harvest is coming in! This week’s share includes fennel (we also harvest fennel in the early part of the season), and it perfect paired with local pork and apples! Are you looking to expand your selection of local foods? Then you must check out Good Life Farm’s CSA +! Order a regular share of meat, yogurt, bread, and more! They’re also offering a fall fruit CSA, and a la carte items at several of our pick-up sites and other areas. These pasture raised pork chops made a great early fall supper.
This recipe has a longer ingredient list then some of our other recipes, but you probably already have a few of them in your kitchen. Start by thinly slicing the apple, fennel, and onion. Season the chops, and sear them until golden brown.
Set aside the pork chops and brown the apple, fennel, and onions. When everything is starting to brown use the cider and chicken stock to deglaze the pan, and add the chops back in. Cook with the lid on to finish off the pork chops, and then simmer the sauce down before seasoning with the mustard.
Apple & Fennel Braised Pork Chops
adapted from CHOW1 fennel bulb stalks removed, thinly sliced
1 apple, peeled, cored, and thinly sliced
1/2 medium yellow onion, thinly sliced
2 (1-inch-thick) bone-in pork loin chops
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3/4 teaspoon hot paprika
2 tablespoons olive oil
1/2 medium yellow onion, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup apple cider
1 teaspoon Dijon mustard
Heat the oil in a large sauté pan over medium-high heat until shimmering. Add the pork chops and sear until golden brown on both sides, 2 -3 minutes per side. Transfer to a plate and set aside.
Return the pork chops and any accumulated juices to the pan, nestling the chops in the fennel. Cover, reduce the heat to low, and simmer until the chops are firm and an instant-read thermometer inserted into the center registers 140°F, about 8 to 10 minutes. Transfer the pork chops to a plate, cover loosely with foil, and let rest.
