We dug this out of the Plated archive last night and, boy, did it hit the spot & press all the buttons! If you’re looking for a dish that says “autumn” without being squash-y or potato-y or soup, I’ve got your recipe.
1 Gala apple
1 fennel bulb
2 c baby arugula
1 shallot
2 pork chops
1 t dried tarragon
1/2 c apple cider
2 T apple cider vinegar (divided)
1-1/2 t Dijon mustard
olive oil
salt & pepper
Preheat oven to 425F. Rinse apple & halve; remove & discard core; thinly slice. Rinse fennel & halve; remove & discard core; thinly slice. Rinse baby arugula. Mince shallot. Rinse pork & pat dry.
Toss apple & fennel with 1-1/2 T of olive oil, dried tarragon, salt & pepper. Arrange in a single layer on a baking sheet (lined with parchment, if desired, for easier clean up). Roast until tender, about 15 minutes.
While apple & fennel roast, season pork on both sides with salt & pepper. Heat 1 T of oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops & cook until browned outside & cooked through, 3-5 minutes per side. Remove pork chops & set aside to rest for 5 minutes.
Add shallot to pan from pork over medium-high high & cook until translucent, 1-2 minutes. Add apple cider & 1 T of the apple cider vinegar and deglaze the bottom of the pan. Cook until liquid has reduced by half, about 5 minutes. Remove pan from heat. Taste; add salt & pepper as desired.
While pork & gravy cook, in a large bowl, whisk together Dijon mustard, remaining apple cider vinegar, and 1-1/2 T olive oil. Taste; add salt & pepper as desired. Add apple, fennel, and arugula. Toss to combine.
Divide salad evenly between 2 plates. Top with pork, spoon over cider gravy, and serve.
Bon appetit!
