My apples! My Pink Pearl apples! My jewels! Where did you go my pink fleshed beauties?!?! Those pesky squirrels….

Last week the tree was loaded with bushels of apples, this week they are practically all gone except for a few from the top. I look forward to my apple harvest every Fall – such a bummer!

And then there’s these other cheeky squirrels that also like to steal my apples…

This is a one skillet dinner that hits all the right notes. It’s earthy. It’s Fall. It’s caramelized leeks, onions, shallots and fennel with roasted apple wedges and juicy roasted double cut pork chops.

And, most importantly, it’s easy. I need ‘easy’ in my life right now. With two very small kiddos, I appreciate dinners that are delicious and fast with minimal clean-up.

I know it’s been awhile since I’ve posted – last Fall to be exact – I’ve been busy with my two daughters and working on a million projects professionally and personally. My poor old blog has played second fiddle long enough! I started a online magazine called Michelin Mom too, but more on that in weeks to come… Happy Fall!

Print
Pork Chops & Pink Apples, Fennel, Shallot & Thyme

Ingredients

  • 2-3 Pork Chops, center cut, double thick
  • 1 large Pink Pearl apple, cored, sliced into wedges
  • 1 small fennel bulb, sliced into wedges
  • 1 large shallot, sliced into wedges
  • 1 medium leek, chopped (white and light green part only)
  • 1/2 yellow onion, chopped
  • 3-4 sprigs of thyme, chopped
  • olive oil
  • 3 tablespoons butter
  • 1/2 cup white wine or rosé
  • Kosher Salt and freshly cracked pepper

Preheat oven to 450˚F

Place a large cast iron skillet on the stovetop over medium fire to heat. Pat pork chops dry and season generously with salt and pepper. When pan is hot (but not smoking), place pork chops fat rind down to sear. If there is not a lot of fat on the rind to render, then add a few tablespoons of olive oil. Brown pork chops on all sides and remove to a plate and keep warm while sautéing veggies.

Add a few more tablespoons of olive oil and all the onions. Sauté for a few minutes until softened. Gently add in the fennel wedges and stir lightly to coat with olive oil. Spread onions and fennel in nice layer with pink apple wedges over top. Season veggies with salt. Add pork chops overtop and sprinkle all with a little chopped thyme.

Pop pan in the oven. Add in the white wine. Cook for 12 minutes or until pork chops are medium rare (or cooked to your preference). With an ovenmit, remove cast iron pan from oven and place on stove top. Decant chops to a plate and keep warm. Add a few pats of butter to the veggies and gently toss.

Serve pork chops whole or sliced with roasted veggies alongside. Spoon skillet jus over top. Devour!