Recipe By: @spaghettiroots_nyc
🍎 Fun Fact: Apple season peaks in fall, when orchards overflow with crisp, sweet varieties basically begging to become pies, crisps, and cider.
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Ingredients
4 boneless pork chops, about 1–1¼ inches thick
Sea salt and freshly ground black pepper
10–12 fresh sage leaves
Extra virgin olive oil
3 shallots, halved
1 large fennel bulb, quartered
1 apple, sliced
¾ cup Marsala wine
½ cup chicken broth
2 tbsp apple cider vinegar
2 tbsp salted butter
Step By Step
1️⃣ Crisp The Sage
Heat a generous drizzle of extra virgin olive oil in a large skillet. Fry the sage leaves until crisp, then remove them from the skillet and set aside.
2️⃣ Sear The Pork Chops
Season the pork chops generously with sea salt and black pepper. Sear on both sides until nicely browned, then remove them from the pan.
3️⃣ Caramelize The Shallots, Fennel & Apple
Add the shallots cut-side down and let them caramelize. Add the fennel and sliced apple, season with sea salt and black pepper, and cook until they begin to soften and take on some color.
4️⃣ Build The Marsala Pan Sauce
Deglaze the skillet with the Marsala, scraping up the browned bits from the bottom of the pan. Add the chicken broth and apple cider vinegar, then simmer until the liquid has reduced by about half.
5️⃣ Finish The Skillet
Nestle the pork chops back into the skillet, cover, and cook gently until the pork is cooked through. Finish with the salted butter, spoon the Marsala pan sauce over everything, and top with the crispy sage.
