Pork Chops with Cider Leeks
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 32 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 124 milligrams
- Sodium
- 545 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Sugar
- 12 grams
- Total: 30 min
- Active: 25 min
Ingredients
4 bone-in pork chops (1/2 to 3/4 inch thick; about 8 ounces each)
1 teaspoon fennel seeds, lightly crushed
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
6 wide strips lemon zest (removed with a vegetable peeler), plus 1 tablespoon juice
3 cloves garlic, smashed
2 sprigs rosemary
2 large leeks (white and light green parts only), halved lengthwise and cut into 1- to 1 1/2-inch pieces
1 bulb fennel, sliced 1/4 to 1/2 inch thick, fronds chopped
1 cup apple cider
2 tablespoons extra-virgin olive oil
Directions
- Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
- Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.