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Seared Pork Chop

Seared Pork Chop with Cider Gravy and Roasted Fennel-Apple Salad

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This repeat favorite, built on the classic autumn pairing of pork and apples, comes straight from the pages of the Plated cookbook and uses the seasonal fruit in three different roles. Apple cider forms the base of a sweet and tart shallot gravy, made with the juices from pan-seared pork chops. Then, Gala apple is roasted with thinly sliced fennel and tarragon to create a warm and crunchy salad, rounded out by a dressing of apple cider vinegar and Dijon mustard. It’s just the right comforting meal for a crisp October evening.
  • < 600 Calories
  • Low Carb Diet
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 540
  • Protein 33g
  • Total Carb 30g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Gala apple
    • 1
    • Gala apple
  • shallot
    • 1
    • shallot
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • boneless pork chops
    • 2
    • boneless pork chops
  • dried tarragon
    • 1 teaspoon
    • dried tarragon
  • baby arugula
    • 3 ounces
    • baby arugula
  • apple cider
    • 1/2 cup
    • apple cider
  • apple cider vinegar
    • 2 tablespoons
    • apple cider vinegar
  • fennel
    • 1 bulb
    • fennel

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Pat arugula dry with paper towel. Slice off rounded sides of apple, discarding core, and thinly slice. Halve fennel, remove and discard core, and thinly slice. Peel shallot and mince. 

  2. Roast Apple and Fennel

    Roast Apple and Fennel

    On a baking sheet, toss apple and fennel with dried tarragon, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender, 13-15 minutes.

  3. Sear Pork Chops

    Sear Pork Chops

    While apple and fennel roast, pat pork chops dry with paper towel and season all over with ¾ teaspoon salt and pepper as desired. In a medium pan, heat 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer to a plate and set aside to rest, leaving behind any juices in pan for making gravy.

  4. Make Cider Gravy

    Make Cider Gravy

    While pork rests, return pan with juices to medium-high heat, then add shallot. Sauté, stirring, until translucent, 1-2 minutes. Add apple cider and 1 tablespoon apple cider vinegar and cook, scraping up browned bits from bottom of pan, until liquid has reduced by half, about 2 minutes more. Remove pan from heat. Taste and add salt and pepper as desired.

  5. Make Salad

    Make Salad

    In a large bowl, whisk together Dijon mustard, remaining apple cider vinegar, and 1½ tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add arugula and roasted apple and fennel and toss to coat.

  6. Plate Seared Pork Chop

    Plate Seared Pork Chop

    Transfer roasted fennel-apple salad to serving plates. Top with seared pork chops, spoon over cider gravy, and dig in!

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