Fennel Pork Chops with Apple Compote
These fennel-rubbed pork chops blend warm spice with a bright, sweet-tart apple compote for a meal that feels both simple and satisfying. The tender chops and glossy, flavorful topping come together effortlessly, making this an easy dish with plenty of character.
Fennel-Rubbed Pork Chops with Sweet & Tart Apple Compote
Servings: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- For the Pork Chops:
- 2 bone-in thick-cut pork chops (about 1 1⁄2 inches thick)
- 1 Tbsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp kosher salt
- 1 tsp fresh thyme leaves
- 3 Tbsp olive oil
- For the Apple Compote:
- 2 apples (such as Honeycrisp), peeled and diced
- 1 small shallot, finely diced
- 2 Tbsp unsalted butter
- 1 Tbsp brown sugar (adjust to taste)
- 2 Tbsp apple cider vinegar
- 1⁄4 cup white wine
- 2 cinnamon sticks
- Pinch of salt
Instructions:
- Make the Apple Compote:
In a saucepan, melt butter over medium heat. Add shallot and sauté until softened. Stir in apples, brown sugar, vinegar, wine, cinnamon sticks, and a pinch of salt. Cook for about 10–12 minutes, stirring occasionally, until apples are tender and sauce is syrupy. Taste and adjust for sweetness or tartness as desired. - Season the Pork Chops:
Toast fennel seeds and peppercorns in a dry skillet over medium heat until fragrant. Crush with a mortar and pestle or spice grinder. Mix with salt and thyme, then rub evenly over both sides of the pork chops. - Cook the Pork Chops:
Preheat oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Transfer skillet to the oven and bake for about 10 minutes, or until cooked through. - Serve:
Spoon warm apple compote generously over each pork chop. Garnish with fresh thyme or fennel fronds if desired.
