Don’t worry, it’s totally Kosher…
I love having fun in the kitchen and letting my imagination run wild, so when pork chops were on the menu for last night’s dinner, I was not allowing just any old pork chop to hit the table. I knew I wanted to maintain some traditional elements while still incorporating some interesting and creative flavors to the meal I was dishing up. The birth of my new favorite pork chop took place; a coriander and fennel rubbed chop served with a sliced fennel, onion and apple jam. Coriander has always been one of my favorite spices and while fennel and I never really got along, I have absolutely learned to adore it within the last year or so. Here it goes, my latest adventure…
4 pork chops; bone-in or out (I used boneless)
1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
Bay leaves; 2-3
2 garlic cloves
1 teaspoon whole black peppercorns
For the jam:
Whole bulb of fresh fennel, sliced
2 onions, sliced
1 red delicious apple, diced
1 tablespoon apple cider vinegar
2 teaspoons sugar
Pinch of salt
Preheat oven to 350°
To start, toast the coriander, fennel seeds, bay leaves and peppercorns in a pan over medium heat for a few minutes until warm. Combine the coriander, fennel, garlic cloves, bay leaves and whole black peppercorns in a spice grinder and pulse a few times until the bay leaves are broken down. By adding the garlic to the grinder, the mixture will be a little wet as opposed to a powder consistency. Salt the pork chops on both sides before rubbing the spice mixture on each chop. Heat a pan with olive oil over high heat. You want to ensure the pan is hot because you are browning each side of the pork chop before placing the pan into the oven to finish the cooking process. After browning the pork chops, continue cooking them in the oven for another 10-15 minutes. Take the pork chops out and let them rest.
In the mean time, heat a pan with olive oil and add the sliced onions and fennel. Salt the onions and fennel and allow them to sweat, about 7 minutes. Once translucent, add the chopped apples. At this point, add the apple cider vinegar to the mixture and let it cook down. Adding the sugar will help balance out the acidity from the vinegar. There could not have been a better choice than to add the apple cider vinegar. The cider vinegar is the perfect complement to both the jam and the spiced pork chops. Once the jam comes together and the apples are slightly soft, remove from the heat. Slice the rested pork chops and serve alongside the onion, fennel and apple jam.
If you are up for something new and interesting, I suggest you definitely try this recipe. It is a recipe that I am proud of because it is taking the pork chop outside the box. It is absolutely delicious and will excite the crap out of your taste buds. Enjoy!
Xristina ♥ Marie
with love ,
T . R . P
Xristina Miros ©2012