Pan-Seared Pork Chops with Apple, Fennel & Onion Jam
This sweet and savory jam made with caramelized onions, fennel, thyme and a dollop of apple butter pairs beautifully with juicy, pan-seared pork chops. Brine the chops the day before and you'll be set to throw this one together in under 30 minutes. Simple, robust and full of warm, fall-friendly flavors.
Ingredients
- 4 thick-cut pork chops
- 2 fennel bulbs, sliced 1/8" thick
- 1 large onion, sliced 1/8" thick
- 2 tbsp apple butter
- 1 tbsp sugar
- ¼ cup apple cider vinegar
- 1 tsp fresh chopped thyme
- 2 tbsp canola oil
- kosher salt and freshly ground black pepper
- 2 tsp freshly chopped parsley
Brine:
- 2 tbsp kosher salt
- 4 cups cold water
- 2 cloves garlic, smashed
Instructions
- To make the brine, gently heat one cup of the water in a small saucepan with the kosher salt and garlic cloves until the salt is dissolved. Remove from heat and add the remaining cold water to cool it quickly.
- When the brine is cool, place the pork chops in a container or ziplock bag and cover with brine. Refrigerate for at least 4 hours, or overnight.
- Heat 1 tablespoon canola oil in a large saute pan over medium heat. Add the onions, fennel and thyme. Season with salt and pepper. Cook, stirring occasionally, until golden slightly softened. Stir in the sugar, vinegar, and apple butter. Turn the heat to low and cook until most of the liquid has evaporated.
- Preheat the oven to 350℉. Remove the pork chops from the brine and pat dry. Season both sides with salt and pepper.
- Heat a large oven-proof saute or cast iron pan over high heat. Add a tablespoon of canola oil. Sear the pork chops until golden, then flip to the other side. Add the fennel-onion jam back into the pan. Transfer to the oven and finish cooking until the pork reaches an internal temperature of 140℉.
- Allow the pork to rest before slicing. Garnish with parsley and season to taste.