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 Size1 Serving
- 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
- Sprinkle the fennel on both sides of the pork chops and season with salt and pepper.
- In a large cast iron skillet, heat 1 tablespoon olive oil until almost smoking.
- Add the pork steaks and cook over moderately high heat, turning once, until well browned, about 3 minutes per side.
- Reduce the heat to medium high and cook the pork until firm and barely pink inside, about 4 minutes longer.
- Transfer the pork to a plate.
- Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in the skillet.
- Add the sliced onions and cook over moderate heat until softened, about 4 minutes.
- Reduce heat slightly and add the garlic, cook until fragrant, about 1 minute.
- Add the apple slices and cook, turning, until lightly browned, about 2 minutes.
- Add 3 tablespoons of the apple cider and cook until the apple slices are just tender, about 1 minute.
- 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.
- Season the sauce with the vinegar, salt and pepper.
- Swirl in the remaining 1 tablespoon butter.
- Return the pork and any juices; reheat briefly.
Goes well with cooked rice or cous cous.