Monday, October 4, 2010
Fennel Rosemary Rubbed Pork Chops with Apples
6 pork chops
4 apples, peeled and cut into 1/2 inch slices
3 T. fresh rosemary
2 T. fennel seeds
1 T. good salt
In a mortor and pestle or with a knife, grind/chop all ingredients to a rough sandy texture.
Press spice rub on 6 pork chops. In a large saute pan, brown the pork chops in about 1/4 cup olive oil or butter. Remove to baking sheet and finish in a 400 degree oven for 20 minutes. While the pork chops are roasting, saute the apples for 15 minutes. Serve on pork chops.