Pork chop w. apple fennel salad

simple, succulent, and fresh

Tips

treat the extra fat with care!

depending on the type of porkchop, and where you get it from; there may be a thick rim of fat cuddling the loin meat. Don’t cut and remove it! it adds flavor! however, to make sure you get a good even sear on your pork chop, you want to score it. Scoring the fat will prevent it from curling; allowing the chop to lay flat on the pan.

Pork chops w. apple and fennel salad

Preparation Time: 10 minutes | Cook Time: 15 minutes | Serving size: 4 people

Gather

apple fennel slaw

• 1 apple, cored and julienned (matchstick cut); I recommend Honey crisp or Granny Smith
• 2 bulbs fennel, thinly sliced 
• 1-inch thumb ginger, peeled and minced or thinly sliced 
• 2 teaspoons cardamon 
• 2 tablespoons orange zest 
• 3 tablespoons apple cider vinegar 
• 3 tablespoons olive oil 
• 2 tablespoons Dijon mustard 
• 1 tablespoon honey 
• Salt and pepper, to taste 

pork chop

• 4 1-inch thick bone-in pork chops (I use single-bone loin chops). Note: Cooking time will vary based on how much bone the chop has and how thick it is.
• 2 tablespoons onion powder 
• 1 tablespoon garlic powder
• 2 teaspoons black pepper 
• 2 teaspoons cumin 
• 2 teaspoons paprika (reduce if sensitive to heat)

Follow

apple fennel slaw

1. Combine all ingredients together. Sprinkle in salt and pepper, tasting as you go, until you’ve reached the preferred seasoning level.
2. Cover with plastic wrap or store in an air-tight container until ready to serve with the pork.

pork chops

1. Prepare pork chop: Set the pork chops on a dish with paper towels. Let them reach room temperature, at least 45 minutes depending on the temperature of your kitchen. Look at your pork chops; there should be a large fat cap on one side. If the fat caps are on the thicker side, I recommend scoring them. To score it, take a sharp blade and score a few notches across the cap. This will help the pork chop stay flat when cooking. 
2. Heat a cast iron or stainless steel pan over medium heat. (In order to get a good sear, I do not recommend using a nonstick skillet.) 
3. Mix all seasonings into a bowl. Sprinkle as generously or as light as you’d like over the pork chops. 
4. With a pair of tongs, hold the pork chops fat cap side down on the skillet. Let the fat brown for 2 to 4 minutes
5. Cook the pork chops for 4 to 5 minutes on each side; time will vary depending on the size of the pork chop. Work in batches if needed; if doing so, place cooked pork chops in off oven. Internal temperature should be 150 degrees before you remove it from the heat. (Make sure to pick a place closer to the bone, but not on the bone, to measure the temperature.)