Sunday, August 26, 2007

Fennel Crusted Pork Chop With Apple Fennel Salad & Sultana Raisin Emulsion

One of Dawn's favorite shows is Top chef on Bravo. We decided that maybe we should try one of the winning recipes.

So early Saturday morning we went to Super 1 in Walla Walla and purchased our ingredients. We then went home and put together our marinade. Latter in the evening we put everything together and had a wonderful meal.


4 7oz Pork Chops
4oz Fennel seed toasted and roughly ground
2oz Dijon Style Mustard
2oz White Grain Mustard
4oz Olive Oil
2 large shallots
4 large Cloves of Garlic
4 Sprigs of Rosemary Picked
4 Sprigs of Thyme Picked
Salt & Pepper to taste

Apple Cider Reduction:
1qt Apple Cider
4oz Peeled, Sliced ginger
5 Garlic Cloves
1 Cup Apple Cider Vinegar
1 Cup Light Brown Sugar
2pcs Star Anise
2pcs cinnamon stick
1 small bunch thyme
4 Shallots peeled and halved
1 Bay Leaf

3 Apple Fennel Salad
2 Granny Smith Apples – Julianned
2 Golden Delicious Apples – Julianned
2 Breaburn Apples – Julianned
2 Head Fennel – Julianned
1 Teaspoon Freshly Ground Cumin
1 Cup Golden Raisins
1/4 cup Apple cider vinegar
2/3 cup blended Olive Oil (70/30)
1/4 Cup Water


Combine all ingredients except pork and 1 half fennel seed, in blender and puree. Pour puree over pork in shallow dish and allow to marinate over night.

For the Apple Cider Reduction:
Combine all ingredients in a saucepan. Reduce slowly over medium heat. When sauce has reduced to rich, glossy constituency, strain and set aside. Adjust seasoning with Kosher salt and black pepper.

For the 3 Apple Fennel Salad:
Combine all ingredients (except apples & fennel) in a blender and puree. Season with salt & pepper to taste. Reserve for later use.

Preheat grill to medium heat. Remove pork chops from marinade and wipe off excess. Season generously with salt, pepper, and remaining ground fennel. Grill to desired doneness (8-10 minutes for medium) Set aside to rest.

Combine apples, fennel, and raisin vinaigrette in a mixing bowl, toss to combine, season with salt & pepper.

Slice pork thinly, arrange on warm plates, top with fennel salad, drizzle cider reduction around pork, serve immediately.

As we ate our dinner we watched UFC 74 on ppv. Once again the amazing 44 year old Randy "the natural" Couture put on an awe inspiring performance. Dominating a much larger and heavily favored challenger. Giving all us old guys motivation to go work out.

For more on the ppv see my other blog here

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