FENNEL CRUSTED PORK CHOPS WITH APPLE/FENNEL SLAW

FENNEL CRUSTED PORK CHOPS WITH APPLE/FENNEL SLAW image

Yield 4 servings

Number Of Ingredients 32

Pork Chops
4 7oz Pork Chops
4oz Fennel seed toasted and roughly ground
2oz Dijon Style Mustard
2oz White Grain Mustard
4oz Olive Oil
2 large shallots
4 large Cloves of Garlic
4 Sprigs of Rosemary Picked
4 Sprigs of Thyme Picked
Salt & Pepper to taste
Apple Cider Reduction:
1qt Apple Cider
4oz Peeled, Sliced ginger
5 Garlic Cloves
1 Cup Apple Cider Vinegar
1 Cup Light Brown Sugar
2pcs Star Anise
2pcs cinnamon stick
1 small bunch thyme
4 Shallots peeled and halved
1 Bay Leaf
3 Apple Fennel Salad
2 Granny Smith Apples - Julianned
2 Golden Delicious Apples - Julianned
2 Breaburn Apples - Julianned
2 Head Fennel - Julianned
1 Teaspoon Freshly Ground Cumin
1 Cup Golden Raisins
1/4 cup Apple cider vinegar
2/3 cup blended Olive Oil (70/30)
1/4 Cup Water

Steps:

Combine all ingredients except pork and 1 half fennel seed, in blender and puree. Pour puree over pork in shallow dish and allow to marinate over night. For the Apple Cider Reduction: Combine all ingredients in a saucepan. Reduce slowly over medium heat. When sauce has reduced to rich, glossy constituency, strain and set aside. Adjust seasoning with Kosher salt and black pepper. For the 3 Apple Fennel Salad: Combine all ingredients (except apples & fennel) in a blender and puree. Season with salt & pepper to taste. Reserve for later use. Preheat grill to medium heat. Remove pork chops from marinade and wipe off excess. Season generously with salt, pepper, and remaining ground fennel. Grill to desired doneness (8-10 minutes for medium) Set aside to rest. Combine apples, fennel, and raisin vinaigrette in a mixing bowl, toss to combine, season with salt & pepper. Slice pork thinly, arrange on warm plates, top with fennel salad, drizzle cider reduction around pork, serve immediately.