Pork Chops with Warm Fennel-Apple Slaw - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons olive oil
- 4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
- Salt and fresh ground black pepper
- 1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
- 1 medium onion, thinly sliced
- 1 teaspoon caraway seeds
- 1 tablespoon grainy mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon whiskey, optional
- 1 firm apple (such as Granny Smith or Mutsu), grated
Instructions
- Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest. Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper. Serve the pork chops over the warm fennel-apple slaw.
- NotesNOTE: Grating the apple is a great way to save time when preparing this dish, especially since we're looking more for the flavor than the texture. Run it over the large holes of a box grater or through a food processor fitted with a grater attachment, just be careful not to do it more than a few minutes before adding it to the pan as the cut apple will begin to turn brown.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Apple Cider Vinegar.
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