On this, the day after Thanksgiving, are you tired of turkey? Sick of stuffing? Unable to glimpse a green bean without gagging? You're not alone.
It is a little known fact that the term, "Black Friday" originally referred to the zombified dilation of people's pupils when faced with Thanksgiving leftovers.
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Anyway, around Chez City the day after Thanksgiving means pork. Pork chops, pork tenderloin, pork and kraut - anything but poultry.
I've been making pork chops with apples and fennel for several years, but never bothered to commit a recipe to paper. Luckily, the Food and Wine website offers such a darn close version of my non-recipe that I'll never have to bother measuring and documenting and all that left brain stuff.
Pork. It's what's for dinner tonight, along with twice-baked potatoes, roast acorn squash and leftover cranberry relish - because I never, never, never, never ever get tired of the 'cran. Smacznego!
Pork Chops with Apple, Fennel and Sage
- 8 boneless, thin-cut pork chops (1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 leek, white and light green parts only, thinly sliced
- 1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
- 1 Fuji apple—halved lengthwise, cored and thinly sliced
- 8 small sage leaves, coarsely chopped
- 1 cup hard cider
- Season the pork chops with salt and pepper. In a very large skillet, heat the olive oil until almost smoking. Cook the pork chops over high heat, turning once, until browned around the edges and just cooked through, about 3 minutes total. Transfer the pork chops to a plate and keep warm.
- In the same skillet, melt the butter. Add the leek and cook over moderate heat until tender, about 3 minutes. Add the fennel and apple and cook, stirring occasionally, until softened, about 4 minutes. Add the sage and cook until fragrant, about 30 seconds. Season with salt and pepper, transfer to a platter and keep warm.
- Pour the hard cider and any accumulated pork juices into the skillet and boil over high heat until thickened, about 4 minutes. Set the pork on top of the fennel and apples, pour the sauce over the pork and serve at once.