Pork Chops with Sautéed Apples
For Pork Chops:
2 tablespoons fennel seeds
2 teaspoons salt
2 teaspoons freshly ground pepper
4 (3/4 to 1 inch thick) bone-in center-cut pork chops
2 tablespoons olive oil
For Sautéed Apples:
2 tablespoon unsalted butter
2 apples, peeled, cored and cut into slices
2 shallots, peeled and sliced
¼ teaspoon ground cinnamon
½ cup apple cider
½ cup Madeira wine
Toast fennel seeds in a large skillet over medium heat, about 1-2 minutes. Grind seeds with a mortar and pestle. Add salt and pepper to mix. Dry any excess liquid from pork chop with a paper towel. Coat chop with dry rub and set aside.
In a cast iron skillet, heat olive oil over medium high heat. Add pork chops and leave in pan, until a sear begins to form, about 3 minutes. Turn over and brown well on the second side for another 3 minutes. Transfer to a plate.
Using the same pan, melt the butter over a medium heat. Add the apples, shallots and cinnamon. Sautee until the apples and shallots softened and caramelize, about 5-7 minutes. Stir in the apple cider and Maidera wine.
Lower the heat and return the pork chops to the pan. Cook until tender, about 10-15 minutes, flipping over halfway through. Place the pork chops on a plate and set aside, loosely covered with foil. Reduce the juices in the pan until you end up with a nice, shiny reduction. Serve the pork chops with apples and sauce.