Pan Seared Pork Chops with Apple, Fennel and Sage

Pan Seared Pork Chops with Apple, Fennel and Sage

Wine Pairing Suggestion – 2018 La Crema Chardonnay 

Sonoma County, CA

  • 4  1inch thick cut boneless pork chops (about 6 ounces each)
  • 2 TBSP olive oil
  • 2 TBSP chopped fresh sage
  • Fresh ground pepper
  • Kosher salt
  • 2 TBSP butter
  • 1 fennel bulb halved lengthwise, cored and thinly sliced crosswise
  • 1 leek, white and light green parts thinly sliced
  • ½ small red onion thinly sliced
  • 1 Granny Smith apple halved lengthwise, cored and thinly sliced
  • 1 cup hard cider

Rub both sides of the pork with 1 TBSP of the olive oil, 1 TBSP of sage and salt & pepper to taste.  Heat a large skillet with remaining 1 TBSP of olive oil and sear the chops until golden on both sides, about 5 minutes total.  Transfer to a plate and keep warm.

Wipe out the skillet and melt the butter over medium heat.  Add the fennel, leeks, and red onion and cook until tender.  Add the apple and continue to cook stirring occasionally until softened.  Add the remaining sage and cook until fragrant.  Season to taste with salt and pepper, transfer to a platter and keep warm.

Pour the hard cider and accumulated pork juices from the plate into the skillet and boil over high heat until thickened.  Serve the pork with your favorite mashed potatoes and top with apple fennel blend and finish with cider glaze.  Serve with a full bodied Napa or Sonoma CA Chardonnay. Recommend 2018 La Crema Chardonnay, Sonoma County, CA


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