Pork with Fennel, Figs and Apples


Inspired by foodandwine.com

Flavors run deep in this dish with subtle notes of licorice and figs paired with roasted succulent pork and caramelized apples.

  • Serving Size
    1 Serving
  • Yields
    4 Servings


  • 3/4 teaspoon crushed fennel seeds
  • Four 6-ounce boneless pork loin steaks
  • Salt and freshly ground black pepper to season
  • 2 Tablespoons extra-virgin olive oil, divided
  • 2 Tablespoons unsalted butter
  • 1 medium cooking onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup apple slices
  • 1/2 cup fresh apple cider
  • ½ cup fresh squeezed orange juice
  • 4 dried figs, quartered
  • 1 Tablespoon apple cider vinegar


  1. Sprinkle the fennel on both sides of the pork chops and season with salt and pepper.
  2. In a large cast iron skillet, heat 1 tablespoon olive oil until almost smoking.
  3. Add the pork steaks and cook over moderately high heat, turning once, until well browned, about 3 minutes per side.
  4. Reduce the heat to medium high and cook the pork until firm and barely pink inside, about 4 minutes longer.
  5. Transfer the pork to a plate.
  6. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in the skillet.
  7. Add the sliced onions and cook over moderate heat until softened, about 4 minutes.
  8. Reduce heat slightly and add the garlic, cook until fragrant, about 1 minute.
  9. Add the apple slices and cook, turning, until lightly browned, about 2 minutes.
  10. Add 3 tablespoons of the apple cider and cook until the apple slices are just tender, about 1 minute.
  11. Add the figs and the remaining apple cider and fresh orange juice, increase the heat to moderately high and simmer to blend flavors, 1 to 2 minutes.
  12. Season the sauce with the vinegar, salt and pepper.
  13. Swirl in the remaining 1 tablespoon butter.
  14. Return the pork and any juices; reheat briefly.

Goes well with cooked rice or cous cous.