Ingredients
8 pork chops, boneless center cut work well
One large head fennel, with stalks and fronds, diced
Sweet onion, red onion, diced
5 or 6 apples, assortment, sliced and diced
1 TB sage plus generous quantity to coat chops
Salt to taste
Olive oil
1/2 tsp fennel seed
Perhaps Apple cider could be added at end for added brightness
Preparation
Use two saucepans to sautée fennel and onions separately, so the green color of the fennel doesn’t muddy the other colors. Before adding onions to second saucepan, brown the pork chops in olive oil, about 10 minutes each side in med-high heat. When they seem cooked through, remove from pan and add to juices the onions, cooking for five minutes before adding a variety of diced apples with skin on. After adding apples, continue to sautée on med heat for 15 minutes. Just before serving, combine the fennel with the apples and onions and add sage, fennel seeds and salt to taste. Add pork chops to mix, stir around a bit, then remove pork chops and serve with generous quantity of apple/fennel sautée on the side of plate.
