Cooking with fruit that’s been grown with care brings a certain kind of magic to any table. The apples for these Fennel-Rubbed Pork Chops with Sweet & Tart Apple Compote came from Central Washington orchards where Joyfully Grown fruit thrives.

Pan-seared pork chops get fragrance from crushed fennel seed and a hint of rosemary, while the apple compote brings a bright contrast that ties everything together. It’s a dish that captures the heart of early autumn.

Servings: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Pork Chops:

  • 2 bone-in thick-cut pork chops (about 11⁄2 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

  1. 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, and a pinch of
    salt. Cook, stirring, until apples are tender and sauce is syrupy, about 10–12 minutes. Adjust sweetness or tartness as needed.
  2. 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), then mix with salt and thyme. Coat pork chops evenly with the spice mixture.
  3. Cook the Pork Chops: Preheat oven to 400°F (200°C). Heat a skillet over medium-high and add olive oil. Sear pork chops 3–4 minutes per side until golden brown. Transfer skillet to the oven and bake for about 10 minutes, until cooked through.
  4. Serve: Spoon apple compote generously over pork chops. Garnish with fresh thyme or fennel fronds if desired.

Recipe by: Homemade Live