Library
Autumn Classic

Pork Chops with Caramelised Apple & Fennel

A sophisticated pairing of sweet fruit and savoury meat. The pig fat from the chops caramelises the apple and fennel into something extraordinary.

Prep 10m
Cook 15m
Serves 2
Rachel's 8/10
£4.85 /portion
gluten-free high-protein autumn elegant quick
High Protein (>50g)
580 kcal
Protein 58g
Fat 28g
Sat 12g Omega-3 0.2g
Carbs 22g
Fibre 5g Sugar 14g
Fibre 5g
Sugar 14g
Sodium 420mg
Vitamin A 10%
Vitamin C 25%
Vitamin D 10%
Vitamin K 30%
Vitamin B6 45%
Vitamin B12 15%
Folate 15%
Iron 12%
Calcium 6%
Magnesium 15%
Potassium 30%
Zinc 30%
Selenium 70%
Servings
2

Ingredients

Protein

  • 500g Pork Loin Chops — 2 thick-cut, fat rim on

Fresh

  • 1 Pink Lady Apple — cored and sliced into rings
  • 1 Fennel Bulb — sliced
  • 8 Fresh Sage — leaves

Pantry

  • 20g Butter
  • 10ml Olive Oil

Method

01

Core and slice apple into thick rings. Slice fennel. Pick sage leaves. Season pork chops heavily with salt and pepper.

02

Sear pork chops fat-side down first to render the fat rim, then 3 minutes per side until golden. Remove and rest.

Rendering the fat first creates a pool of flavoured oil for the fruit.
03

In the same pig-fatty pan, add apple rings and fennel slices. Cook on medium-high until golden brown and sticky, about 4 minutes.

04

Add butter and sage leaves. Fry for 1 minute until the sage is crispy and the butter is foaming.

05

Place pork chops on plates. Top with the caramelised apple and fennel. Scatter crispy sage leaves over everything. Spoon the brown butter from the pan over the top.

Modern European · dinner