Seared and roasted pork with sauteed fennel, crisp apple slices and toasted pecans with warm bacon vinaigrette
Prep Time45 minutesmins
Cook Time15 minutesmins
Servings: 4
Author: Adapted from Hy-Vee Seasons Roasted Pork Salad with Warm Bacon-Fig Vinaigrette
Ingredients
4pork chops1-inch thick, 4 oz each
5Tbsp.olive oil
½tsp.kosher salt
½tsp.coarsely ground black pepper
1large fennel bulb, thinly sliced; plus fennel fronds for garnish
4slicesbacon, chopped
¼c.apple cider flavored vinegar
3tbsp.Maple Bacon Onion Jamor fig spread
2tbsp.stone ground Dijon mustard
1 ½tsp.refrigerated garlic pasteoptional
15-oz. pkg. mixed greens
1applecored and cut into thin wedges (red or green)
⅓c.pecan halvestoasted
Instructions
Preheat oven to 375 degrees. Pat pork chops dry with paper towels. Season with salt and black pepper.
Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat; sear both sides of the chops for 2 to 3 minutes on each side or until golden.
While pork chops are browning, heat 1 tbsp. olive oil in a separate medium skillet over medium heat. Add fennel; cook for 3 to 4 minutes or until tender, stirring occasionally. Transfer the fennel to a small bowl; set aside.
Transfer pork chops in the skillet to the oven. Roast for 6-8 minutes or until pork reaches 145 degrees. Transfer pork to a cutting board. Loosely cover with foil and let rest for 5 minutes.
Cook bacon in the same skillet used for the fennel over medium heat for 4 to 5 minutes or until bacon is crisp, stirring occasionally. Transfer bacon to a paper towel-line plated, reserving 1 Tbsp. bacon drippings in a skillet for the vinaigrette.
For the vinaigrette, whisk together reserved 1 Tbsp. bacon drippings, remaining 2 tbsp. olive oil, vinegar, Maple Bacon Onion Jam or fig spread, mustard, and garlic paste (if using.) Cook over medium-low heat for 2 to 3 minutes or until simmering, whisking occasionally. Stir in bacon; cool slightly.
To serve, cut pork chops into 1/4-in.-thick slices. Line a large serving platter with mixed greens. Top with sliced pork, fennel, apple, and pecans. Drizzle with warm bacon vinaigrette. Garnish with fennel fronds, if desire