Pork chops already sound like a delicious idea, with their sweet and savory flavor just ready to be pan-fried to golden-brown perfection. But how can we make them feel more aligned with the magic of autumn? The Best Fall Chops add a little bit of fall enchantment to the amazing main course, with the fragrance of fennel adding to the magical taste experience. A fresh, refreshing, and crisp apple and cabbage coleslaw adds a harvest feel to the plate as well as a splash of autumnal color. Ready in just 30 minutes, The Best Fall Chops more than live up to its name.
Ingredients
- 1 pound head cabbage, very thinly sliced
- 1 Fuji apple, cored and thinly sliced
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil, divided
- kosher salt, to taste
- black pepper, to taste
- 4 (3/4-inch-thick) pork chops, bone-in
- 2 teaspoons fennel seed, crushed
- onion powder, to taste
- garlic powder, to taste
- 2 tablespoons parsley, finely chopped, for garnish
Directions
Step 1 –In a large bowl, combine the cabbage, the apple, the vinegar, and 2 tablespoons of the oil.
Step 2 –Season the cabbage mixture with the salt and the pepper.
Step 3 –Toss the cabbage to combine.
Step 4 –Allow the cabbage to soften, tossing occasionally, about 15-20 minutes.
Step 5 –In a large skillet, heat the remaining olive oil over medium-high heat.
Step 6 –Season the pork chops with the fennel seeds, the garlic powder, the onion powder, the salt, and the pepper.
Step 7 –Add the pork chops to the hot oil and cook, turning once, until the pork reaches 140 degrees F when tested with an instant read thermometer, about 3-4 minutes per side.
Step 8 –Let the pork chops rest on a plate for at least 5 minutes. They should come up to a safe eating temperature of 145 degrees F while resting.
Step 9 –Serve the chops over the coleslaw and garnish with the parsley
