Buy and use as many pork chops as you need for this meal. The slaw portion prepared below makes about 4-6 good sized servings… but then I’ll eat a quarter of a cabbage head in one sitting.
Fennel & Apple Slaw with Pork Chops
What you’ll need:
Food processor with slicing attachment
A good knife
Bacon grease (or your fat of choice, but c’mon…)
2 green apples (I used Granny Smith)
1 fennel bulb, stems removed
1 head of cabbage
Salt and pepper
Starting with the cabbage, cut the head into quarters and trim out the hard core that comes up from the base. Cut the quarters into pieces that you can feed into your food processor. Use the slicing blade of your food processor to shred your cabbage. Using a good knife, cut the fennel bulb into quarters, as well. Similar to the cabbage, there will be a tough core at the base to cut out. After removing the core, slice the fennel into 1/8 inch thick strips. As for the apples, keep the skin on, remove the core and cut the “meat” into ¼ inch thick strips.
Use a large pan or skillet for this recipe. You’re going to end up with an entire head of shredded cabbage in it… and then some. Over med-high heat, sauté the fennel in bacon grease until it just starts to become translucent. Add the apples. When the apples start to soften (shouldn’t take more than a couple of minutes), add in the head of shredded cabbage and stir to incorporate all of the ingredients. The cabbage will start to steam in its own juices and begin to wilt. Season the mixture with salt and pepper to taste.
I plate this pairing together by putting a good sized portion of slaw spread across the plate and then resting the chops on top.
Ladies and gentlemen, Fennel & Apple Slaw with Pork Chops.