New! Amazing Caramelized Pork Chops with Fennel and Apples

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This recipe is coming to you straight from social media, where I shared clips of me making it and was flooded with requests to share it. This is always the BEST thing. I love nothing more than people being stoked to make something, and these caramelized pork chops with fennel and apples are absolutely incredible.

Table of Contents

The pork is sweet and salty and garlicky, and served on a fresh and crunchy salad. Finished in a dressing made from its own buttery pan drippings, this is a total knockout recipe. It really is. My whole family loves them, and I’ve made then twice now in the past four days to a very happy reception. No one complains about duplicate meals when they’re this good, you know?

Pork Chops with Fennel and Apples FAQ

What temperature should pork be cooked to?

It is generally recommended that pork should be cooked to an internal temperature of 145 degrees F to be considered safe and to reduce the risk of food borne illness. That said, people do tend to overcook pork in the fear that not doing so will incur food poisoning and while I certainly want you to fully cook your pork – I’d love for you to keep things nice and juicy. To accomplish this, be sure to only cook it to that temperature, or if you don’t measure (I don’t measure), just until the interior is no longer visibly pink.

What is the secret to juicy pork chops?

As mentioned above, it’s important to not overcook pork if you’re interested in retaining its moisture and juiciness (the best part!). A pork chop can quickly go from one of the most delicious things to a sad, overly dry piece of meat that peaked before it was ever able to show off. So, just try to avoid overcooking your pork chops. An easy way to do this is to use a meat thermometer (145 degrees and no more!). Brining is also a really cool way to lock moisture in your chops. I have a recipe for moonshine brined chops in my first cookbook, Smoke, Roots, Mountain, Harvest, if you’re interested in that method.

Do pork chops need to rest?

Yes! They really do. Pork chops, especially thick-cut ones like these, will release much more liquid when they’re really hot. That liquid will leave the chops if you cut them too soon, ending up all over your cutting board – which isn’t what we want. But, if you let them rest for about 10 minutes before slicing, they will re-distribute all of those hot juices, and hang on to them better than they would have had you sliced into things too soon.

What wine pairs well with Pork Chops and Fennel (or just pork chops in general)

Light reds like Beaujolais and Pinot Noirs would be a good match for leaner cuts like chops or tenderloins, maybe even a Chardonnay with a creamy or buttery sauce. Rosés are also extremely versatile with pork, their light body and crispness will pair with many preparations.
Wine Spectator

What you’ll need to make these Pork Chops with Fennel and Brown Sugar

Perfectly crusted in a sweet and salty spice blend, these thick-cut, bone-in pork chops with fennel and are one of my go-to choices when I’m trying to treat myself (and any lucky others) without breaking the bank. If you don’t care for fennel, try skipping the toasted seeds in the crust and using smoked paprika instead. You can swap thinly sliced fresh radishes (any kid!) in for the fresh sliced fennel, and while it will have a different flavor profile – it will be smoky and peppery – it will still be a wonderful way to wield some beautiful chops.

Caramelized Pork Chops with Fennel and Apples INGREDIENTS

4 thick-cut, bone-in pork chops (about ¾-inch to 1-inch thick is great)
Salt and pepper, as needed
2 tablespoons fennel seed
2 tablespoons brown sugar
3 teaspoons garlic powder
4 tablespoons salted butter at room temperature
2 to 3 teaspoons honey, or to taste
Olive oil, as needed
1 fennel bulb, very finely shaved
½ Honeycrisp apple, thinly shaved/sliced (or any kind you love)
1/8 head of red cabbage, finely shredded (see this recipe if you need a good way to use up the rest)
¼ small red onion, thinly shaved/sliced (see this recipe if you want to use up the rest)
½ to 2/3 cup crumbled blue cheese (use up the rest here)
A couple handfuls of arugula
1 lemon

How to make these Caramelized Pork Chops with Fennel and Apples

This pork chops with fennel and apples recipe is mostly hands-off. The pork does like to hang out on the counter with that crusty seasoning blend for a bit before cooking. But just know that you can skip that and cook them right away if you like. I typically whip up the honey butter and the salad while the pork gets to know the seasoning.

Heads-up: I pair this pork chops with fennel and apples recipe with the greatest salad (that’s where the apples and fresh fennel come in). I love to use a mandoline for this fennel and apple salad, as it makes very quick work of things. But you can just use a knife, no problem.

Pork Chops with Fennel and Apples DIRECTIONS

Pat the chops dry and season well with salt and pepper all over.
Put the fennel in a small skillet over medium heat and toast for a few minutes, stirring occasionally, until fragrant and barely golden (the anise aroma will tell you they’re nice and toasty). Transfer the seeds to a cutting board or a spice grinder and, when cool enough, either chop or grind until they’re mostly broken down and pretty well round.
Add the brown sugar and garlic powder to the toasted fennel seeds and stir to blend. Rub this blend all over your pork chops, coating generously. Let the chops sit to “casually dry cure” for around 30 minutes, if you’ve got the time. If not, no worries.
Meanwhile, preheat the oven to 375 degrees F. Adjust the rack to the center position. Combine the salted butter and the honey in a small bowl.
Scatter the shaved fennel, apples, cabbage, onion, blue cheese and arugula all over a large platter, tossing gently to mix.
Heat a couple tablespoons of oil in a large skillet over medium heat.
Taking care not to crowd the pan and working in batches as needed, sear the seasoned chops for about 2 to 3 minutes per side or until golden and crusty (the sugars will want to get really dark on you – when that begins to occur, they’re ready to flip). After you flip them, add a big pat of honey butter to the pan. Tilt the pan slightly and, using a spoon, spoon those buttery pan drippings over the tops of your chops several times, basting them nicely.
Once both sides have gotten nice and crusty, transfer the chops to a sheet pan and roast for 6 to 8 minutes, or just until the pork isn’t visibly pink (145 degrees F if you’re checking).
Let the chops rest for at least 5 minutes before thinly slicing against the grain. While the pork is rusting, squeeze half of the lemon into the pan with all of the warm drippings from the pork. Add a couple of tablespoons of olive oil and stir to combine. Serve the pork over the salad with the warm lemony vinaigrette poured over top.