In less than a second, we are going to give you two wonderful reasons to eat more fennel: pork chops and apples. This winning trio is about to change your fall menu planning, forever! Not only is it a perfect meal for laid-back weekends, it works wonders for a weeknight meal too. Go from raw ingredients to plate in less than an hour; on one of those days, when all you want to do is eat right, sit down and relax. It is full of healthy protein and nourishing fats, with just enough carbs to keep you satisfied and wanting a few bites more.
As if you needed more reasons to eat fennel in the first place, considering it is one of the most flavorful vegetables to be found! Fennel (Foeniculum vulgare) is considered an aromatic herb with both culinary and medicinal properties. It has an abundance of calcium, potassium and phosphorus – and if you eat it raw (in a coleslaw) you’ll benefit from generous amounts of Vitamin C. We highly recommend fennel combined with mixed greens and red pear too! Consumed in this way, you’ll boost your immune system and nourish your family with everything they possibly need.
With the exception of dessert. For that, you’ll have to get creative, especially if you want to go chocolate-free. If “autumn recipes” perfectly sum up your current weather and/or mood, know that Ambercup coconut milk bowls are a sure winner, they also happen to be kid-tested and -approved!
Baked Pork With Apple And Fennel Recipe
Protein: 60g / %
Carbs: 21g / %
Fat: 46g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 to 6 pork chops, bone-in
- 2 apples, sliced
- 1 fennel bulb, sliced
- 1 red onion, sliced
- 1 lemon, quartered
- 4 garlic cloves, minced
- 3 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 cup apple cider vinegar
- 2 tbsp. olive oil
- 1 tbsp. cooking fat
- Fresh dill, for garnishing (optional)
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- Place the sliced fennel, apple, onion and lemon in a baking dish.
- Season the pork chops to taste with sea salt and black pepper.
- In a bowl, add the garlic, mustard, olive oil, and apple cider vinegar; season to taste.
- Add cooking fat to a skillet over medium-high heat.
- Brown the pork chops on both sides, about 1 to 2 minutes per side.
- Transfer the pork chops on top of the apples and fennel, pour the sauce over all ingredients and place in the oven.
- Bake for 30 to 35 minutes, until pork chops are cooked through. Let rest for 3 to 5 minutes; serve topped with fresh dill.