Pan Roasted Pork Chop with Caraway Carrots and Cabbage and Apple Fennel Sauce

Pan Roasted Pork Chop with Caraway Carrots and Cabbage and Apple Fennel Sauce

Suggested pairing: Napa Valley Sauvignon Blanc
  • 4 (6-8oz) bone-in pork chops

  • 1 tsp caraway seeds
  • 1 ½ tsp kosher salt plus ¾ tsp
  • ½ cup low sodium chicken broth
  • 1 tsp black pepper plus ½ tsp
  • 2 TBSP olive oil
  • 3 TBSP butter
  • 1 fennel bulb, halved and thin sliced
  • 3 sprigs thyme
  • 1 apple peeled, halved and thin sliced
  • 4 garlic cloves
  • ¼ cup apple cider vinegar
  • 2 cups chopped green & purple cabbage
  • ½ cup apple butter or apple jelly
  • 2 cups diagonally sliced carrots
  • 2 TBSP butter

Preheat oven to 400.  Season chops evenly with 1 ½ tsp salt and 1 tsp pepper.  Melt butter over medium high heat in large ovenproof skillet or cast-iron pan.  Add chops, thyme, and garlic to pan.  Cook 3-4 mins per side and baste with butter while cooking.  Remove from pan, cover to keep warm.  Add cabbage, carrots, caraway, remaining ¾ tsp salt, and remaining ½ tsp pepper.  Stir in stock, scraping bottom of pan to loosen bits.  Place pan in oven, bake for 10-12 minutes or until carrots are tender.  

Remove cabbage mixture from pan, cover to keep warm.  Add oil to pan, sauté fennel for 2-3 minutes, add apple cook 1-2 mins, deglaze with vinegar, cook 1-2 mins then stir in apple butter.  Turn off heat and stir in butter.  Plate chops with cabbage mixture, top with apple fennel sauce and garnish with fennel fronds.

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