With juicy pork, caramelized fennel, and tender cubes of apple, this easy dinner is sure to impress
I love hosting gatherings in my home, but I very much prefer one-on-one dinners with my closest friends and family members. And while cooking for one guest is infinitely easier than throwing a dinner party, it doesn’t need to be any less special. Last time my friend Lily came by for an evening meal, I made these seared pork chops, topped off with caramelized fennel and tender cooked apple, then served with thick slices of sourdough bread. Lily remarked that the meal felt “fancy,” and I agreed, yet it all came together in a single skillet.
Brining your pork chops is optional, but it’s the easiest way to ensure tender, flavorful, and juicy meat; it just requires a little planning ahead. I always use the same simple brine recipe—two cups water, a quarter cup of granulated sugar, and a quarter cup of Diamond Crystal kosher salt (or two tablespoons table salt)—then let the pork chops sit in the brine for at least two hours in the fridge and up to 12. Because of the extra moisture that’s introduced, a wet-brined pork chop will always end up slightly less seared than a dry-brined pork chop (or one that wasn’t brined at all). Still, patting the meat dry with a couple paper towels will give it the best chance at becoming crisp and golden.
Once the chops are in the pan, I like to turn them every two minutes until they reach an internal temperature of 145°F—about eight to ten minutes, depending on the exact thickness of your pork chops. I highly recommend using an instant-read thermometer when cooking cuts of meat that are prone to drying out quickly, as it takes the guessing out of the equation and makes for much juicier results.
When the meat is done, I transfer it to a serving platter and replace it in the pan with sliced fennel and cubed apple. You can use any variety of apple that you like, but I prefer Honeycrisp, which cook up plump, juicy, and sweet. The fennel and apple sauté in butter until tender and lightly caramelized. You could stop here, but I add a splash of cider vinegar and a drizzle of honey just after the pan is removed from the heat, which coat the fennel and apple in a tangy, slightly syrupy sauce. I then pour the entire contents of the pan over the pork chops before placing the platter on the table. Other than some crusty bread, or perhaps some pearled barley on the side, these well-dressed pork chops are a true one-pan meal—perfect for impressing company, or even just yourself.