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Fennel & Apple Braised Pork Chops

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.

Apple Fennel Braised Pork Chops

Cider Braised Fennel & Kale

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.

Apple & Fennel Braised Pork Chops

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

Apple & Fennel Braised Pork Chops

adapted from CHOW

1 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

Mix together salt, paprika, and pepper.  Pat the pork chops dry with paper towels, then sprinkle on all sides with the paprika mixture; set aside.
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.
Reduce the heat to medium and add the reserved fennel, onion, and apple to the pan. Sauté until the fennel begins to brown, about 5 minutes. Add the broth and cider,  then bring to a boil, scraping up any browned bits from the bottom of the pan.
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.
Increase the heat to medium and simmer the sauce, uncovered, until reduced by about a third and slightly thickened, about 3 minutes. Remove from heat, add the mustard and stir to combine. Season with additional salt and pepper as needed. Serve the pork chops over the apple fennel mixture.

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