Fennel Crusted Pork Chops
- PORK CHOPS:
- 4 7oz pork chops
- 4oz fennel seed toasted and roughly ground
- 2oz dijon style mustard
- 2oz white grain mustard
- 4oz olive oil
- 2 large shallots
- 4 large cloves of garlic
- 4 sprigs of rosemary picked
- 4 sprigs of thyme picked
- Salt & pepper to taste
- APPLE CIDER REDUCTION:
- 1qt apple cider
- 4oz peeled, sliced ginger
- 5 garlic cloves
- 1 cup apple cider vinegar
- 1 cup light brown sugar
- 2pcs star anise
- 2pcs cinnamon stick
- 1 small bunch thyme
- 4 shallots peeled and halved
- 1 bay leaf
- 3 APPLE FENNEL SALAD:
- 2 Granny Smith apples - julienned
- 2 Golden Delicious apples - julienned
- 2 Braeburn apples - julienned
- 2 head fennel - julienned
- 1 teaspoon freshly ground cumin
- 1 cup golden raisins
- 1/4 cup apple cider vinegar
- 2/3 cup blended olive oil (70/30)
- 1/4 cup water
- 1 Combine all ingredients except pork and 1 half fennel seed, in blender and puree. Pour puree over pork in shallow dish and allow to marinate over night.
- 2 For the Apple Cider Reduction: Combine all ingredients in a saucepan. Reduce slowly over medium heat. When sauce has reduced to rich, glossy constituency, strain and set aside. Adjust seasoning with Kosher salt and black pepper.
- 3 For the 3 Apple Fennel Salad: Combine all ingredients (except apples & fennel) in a blender and puree. Season with salt & pepper to taste. Reserve for later use.
- 4 For the Pork Chops: Preheat grill to medium heat. Remove pork chops from marinade and wipe off excess. Season generously with salt, pepper, and remaining ground fennel. Grill to desired doneness (8-10 minutes for medium). Set aside to rest.
- 5 Combine apples, fennel, and raisin vinaigrette in a mixing bowl, toss to combine, season with salt & pepper.
- 6 For Plate Up: Slice pork thinly, arrange on warm plates, top with fennel salad, drizzle cider reduction around pork, serve immediately.
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Taken from www.epicurious.com/recipes/member/views/fennel-crusted-pork-chops-1240610 (may not work)