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Smoked Pork Chops with Apple Fennel Sauce

  • Author: cooks with soul

Ingredients

Scale
  • 2 1 ½-inch thick, bone-in pork chops, about 1-pound each
  • 2 tablespoons Soul Food Seasoning (“Soul Dust”)
  • 6 ounces fennel (bulb and fronds)
  • 4 tablespoons Filippo Berio Olive Oil, divided
  • 2 gala apples, cored and sliced
  • 1 tablespoon dark brown sugar
  • 2 ounces chicken broth
  • Juice from ½ lemon


Instructions

  1. Preheat the smoker to 250 F.
  2. Season chops with Soul Food Seasoning (“Soul Dust”) on all sides.
  3. Place chops on smoker and cook until the internal temperature reaches 140 F. Set chops aside and rest for 15 mins.
  4. While chops are resting, slice fennel bulb and fronds. Set fronds aside to be used later as a garnish.
  5. Heat 2 tablespoons of Filippo Berio Olive Oil in a cast iron or other heavy bottomed skillet over medium high heat.
  6. Add apples and fennel to skillet and sauté in oil for 5 minutes, or until soft.
  7. Stir in brown sugar and cook for 2 minutes more, or until dissolved.
  8. Transfer 1/3 of the apple slices to a plate and set aside.
  9. Put the remaining apples and fennel in a high-speed blender or food processor.
  10. Pour in chicken broth and lemon juice and blend until smooth; set sauce aside.
  11. After the chops have rested, heat the remaining 2 tablespoons of Filippo Berio Olive Oil over medium high heat in the same skillet.
  12. Sear chops on all sides until a golden-brown crust has formed.
  13. Plate pork chops and top with Apple Fennel Sauce. Garnish with dill fronds and serve with reserved sauteed apples.