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Caraway and Fennel Crusted Pork Chops

4 Pork Chops, bone in
½ cup Wondra or AP flour
2 tablespoons caraway seeds
2 tablespoons fennel seeds
1 tablespoon mustard seeds
Kosher salt
Freshly ground black pepper
4 tablespoons olive oil
3 tablespoons yellow onion, julienne thin
1 granny smith apple, peeled, cored, sliced into thin strips
1 cup dry Spanish Sherry or Jerez
1 tablespoon sherry vinegar
1 tablespoon chopped dill
2 tablespoons butter

Preheat oven to 375F.
Place the Wondra or AP flour and all of the seeds in a deep dish, mix them. Season the pork chops with salt and pepper, dredge the pork chops, one by one, into the flour/seeds. Heat a large sauté pan on medium low heat. Add half of the oil, when hot, sauté two of the pork chops, cooking them about 4 minutes on each side. Remove and place the chops onto a baking sheet with a rack. Cook the other two chops in the rest of the oil the same way. Place the chops in the oven for 4-5 minutes. In the same hot pan, add the onions and apples. Add 1 tablespoon of the butter and raise the heat to medium high heat. Cook for 3-4 minutes. Add the sherry and the vinegar. Reduce halfway down. Remove from the heat, add the dill, swirl in the butter until it melts and season with salt and pepper. Serve the pork chops with the pan sauce.