Pork with Fennel, Figs and Apples
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.