This week I’ve been loving sage. This spice is best when fresh, and has some great benefits. High in antioxidants, sage also helps to calm nerves, improve digestion and ease coughs. This velvety, grayish green leaf has a smooth, earthy taste; the dried sage can become a little bitter so that’s why I always recommend using the fresh leaves. It pairs great with this pork atop apple and fennel to really bring out the flavors. Fennel adds a savory sweetness when cooked down slowly, so make sure to reduce the heat when you add it to your pan. I used a granny smith apple with mine, because it will keep its shape and adds great flavor in this recipe, but you are welcome to use any apple you would like – preferably a green one. 

paleo pork with apple and fennel

I marinated the pork for about 3 hours before cooking to really infuse the sage into the pork chops. 

fennel

Enjoy!

pork with apple and fennel
Serves 4
pork with apple and fennel
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Ingredients
  1. 4 pork chops
  2. 1/2 tsp salt
  3. 1/4 c. olive oil plus 2 tbsp reserved
  4. 8 fresh sage leaves, chopped
  5. 1/4 tsp black pepper
  6. 3/4 tsp garlic powder
  7. 1 whole onion
  8. 3 garlic cloves, sliced
  9. 2 fennel bulbs, sliced
  10. 2 granny smith apples, julienned
  11. 1/2 c. dry white wine
  12. pinch of salt for tasting
Instructions
  1. In separate bowl, or bag, place pork chops with salt, olive oil, chopped sage leaves, black pepper and garlic powder
  2. Mix well, cover and marinate for 3 hours
  3. In large saucepan at medium high heat add 2 tbsp olive oil and pork chops
  4. Cook for about 5 minutes on each side, making sure its cooked through then transfer to plate to rest
  5. In same pan, reduce the heat and add the onion and fennel to the drippings along with another tbsp of olive oil if pan is dry
  6. Stir occasionally until onions and fennel begin to soften and become translucent
  7. Add in garlic and 1/2 cup dry white wine
  8. Continue to cook until wine reduces, then add julienned apples for 2 minutes to coat
  9. Portion out apple fennel mixture and top with pork
  10. Serve warm
Amy Sheree http://www.amysheree.com/