Tuesday, October 29, 2013

Pork Chops with Cider Gravy and Roasted Fennel-Apple Salad

On my last post, I left a teaser for Plated and now I'm ready to show you what I was talking about. I was just ecstatic to receive our first Plated shipment last Wednesday. This food delivery service is different than others I have heard about. It's not prepackaged foods, this is affordable gourmet ingredients shipped fresh to my doorstep along with detailed recipe cards.
The smart design of this insulated box kept all the ingredients cold and fresh.

This is what my Plated shipment looked like when I unpacked everything. Meats are all sealed in airtight packaging, ingredients are grouped by recipe and everything was clearly labeled.

The first meal (of three that I ordered) was the Pork Chops with Cider Gravy and Roasted Fennel-Apple Salad.

Ingredients provided:
1 russet potato
1 gala apple
1 bulb fennel
1.5 cups arugula
1.5 teaspoons dried tarragon
2 pork chops
1 shallot
1/4 tablespoon apple cider vinegar
1/2 cup apple cider

What I needed at home:
aluminum foil
medium pan
2 baking sheets
2 Tablespoons +2 teaspoons olive oil
kosher salt
black pepper
Instead of roasting the russet potato, I reheated leftover twice baked new potatoes.

Using a mandoline, I thinly sliced the gala apple and fennel bulb.

In a small bowl I whisked together 1 tablespoon olive oil, dried tarragon, salt and pepper. This meal came together fast, partially because I had all the ingredients, and wasn't digging through the fridge hoping I still had "x" and also because I didn't have to measure anything. The tarragon came pre-measured in a little baggy. It was like having my own sous chef!

On a baking sheet I tossed the sliced apple and fennel with the tarragon and oil mixture and then roasted in an even layer until softened. At 425 degrees for about 10 minutes.

Rinse pork chops and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium-high heat.

When oil is shimmering, add pork chops and sear until browned on outside and cooked through, about 4-5 minutes per side. Remove from pan and set aside to rest for 5 minutes.

Once the apple and fennel are roasted and soft, toss with fresh arugula, taste and season with salt and pepper as needed.
After the pork is removed and resting, discard contents of pan and add 1 teaspoon of olive oil and heat over medium heat. Peel shallot and mince. When oil is shimmering, add minced shallot and cook until soft and translucent, about 2 minutes.
Add vinegar to shallots in pan and scrape up brown bits from bottom.

Cook until reduced slightly, about 1 minute. Add apple cider and turn heat to high. Bring to a boil, then reduce heat to medium and simmer until liquid had reduced by half and thickened, about 5-6 minutes.

Plate the pork chop on each plate and drizzle over pan gravy. Serve alongside salad and potatoes.
This was delicious and a recipe that I certainly wanted to blog about so I can make this again. The dish came together quickly and tasted great. It definitely got Jim's stamp of approval. He loves pork chops but I did not have a go-to recipe for them....until now.
If you are interested in building your culinary skills, introducing your family to new foods, or finding an easier way to get dinner on the table, then Plated is for you.
Plated gave me permission to post the recipe, they are not paying me or giving me any compensation in exchange...although free food would be nice. All comments and opinions are 100% my own. I do get credits to my account when others sign up through my specific referral link. After you become a member, you can earn credits too with your own referral link.
If you check out the service and decide this is something you want to try, then please go through my Plated link. Jim's tummy thanks you.

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