Ingredients
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 - julienned
2 Golden Delicious apples - julienned
2 Braeburn apples - julienned
2 head fennel - julienned
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
Preparation
1 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.
2 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.
3 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.
4 For the Pork Chops: 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.
5 Combine apples, fennel, and raisin vinaigrette in a mixing bowl, toss to combine, season with salt & pepper.
6 For Plate Up: Slice pork thinly, arrange on warm plates, top with fennel salad, drizzle cider reduction around pork, serve immediately.
