Pan-Seared Pork Chops with Cognac-Dijon Cream Sauce & Fennel-Green Apple Salad

Juicy, perfectly seared pork chops meet a rich, silky cognac-dijon cream sauce, balanced by a crisp fennel and green apple salad with a zesty mustard vinaigrette.

Why You'll Love Pan-Seared Pork Chops with Cognac-Dijon Cream Sauce & Fennel-Green Apple Salad

Every bite delivers perfectly cooked pork with bold, layered flavors. The cream sauce is velvety and brightened by Dijon and cognac, while the fresh salad cuts through with crunch and acidity. Elegant enough for guests, easy enough for weeknights.

Tips and Tricks

• Flambé the cognac for deeper flavor if desired.
• Use a probe thermometer to avoid overcooking-pull pork chops at 140°F.
• Let pork rest to retain juices and maximize tenderness.

Variations

• Substitute Dijon mustard for whole grain only for a different texture.
• Add sliced radishes or celery to the salad for extra crunch.
• Use crème fraîche instead of heavy cream for tangier sauce.

Substitutions

• Butter can be replaced with ghee or olive oil.
• Chicken stock can be swapped for vegetable broth.
• Apple cider vinegar can be replaced with white wine vinegar.

Best Served With

• Braised lentils
• Roasted root vegetables
• Creamy mashed potatoes
• Light-bodied red wine or crisp cider

How to Store Leftovers

• Store pork and sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. Keep salad separate and dress just before serving to maintain crispness.

Common Questions

Pan-Seared Pork Chops with Cognac-Dijon Cream Sauce & Fennel-Green Apple Salad

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Juicy, perfectly seared pork chops meet a rich, silky cognac-dijon cream sauce, balanced by a crisp fennel and green apple salad with a zesty mustard vinaigrette.

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Prep Time 30 minutes mins

Total Time 40 minutes mins

Course: Dinner, Main Course

Cuisine: American, French Inspired

Calories: 2648

Ingredients Equipment Method Nutrition

Ingredients

  

Dry Rub

• ½ cup brown sugar
• 5 teaspoon onion powder
• 4 teaspoon garlic powder
• 4 teaspoon kosher salt
• 4 teaspoon paprika
• 4 teaspoon coarse black pepper
• 2 teaspoon cayenne pepper

Pork Chops

• 2 bone-in pork chops 1-inch thick
• 1 tablespoon avocado oil

Cognac-Dijon Cream Sauce:

• 2 tablespoon shallots minced
• 1 garlic clove minced
• ¼ cup cognac
• 2 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• ½ cup heavy cream
• ½ cup chicken stock
• 2 sprigs fresh thyme
• 2 tablespoon butter divided

Fennel & Green Apple Salad

• 1 fennel bulb thinly shaved (reserve fronds)
• 1 green apple thinly sliced
• 1 tablespoon lemon juice
• ¼ cup toasted walnuts roughly chopped
• ¼ cup Parmigiano-Reggiano shaved

Mustard Vinaigrette

• 1 tablespoon Dijon mustard
• 1 teaspoon whole grain mustard
• 2 tablespoon apple cider vinegar
• 1 teaspoon honey
• 3 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Equipment

• Oven-safe skillet
• Mandoline or sharp knife
• Small Mixing Bowls

Method

 

1. Mix dry rub ingredients in an airtight jar. Season pork chops liberally on all sides. Refrigerate on a rack over a baking sheet for 2-24 hours. Remove from fridge 30 minutes before cooking.
2. Heat avocado oil in an oven-safe skillet over medium-high heat. Sear pork chops 3-4 minutes per side until golden.
3. Transfer skillet to a 375°F oven and bake until internal temp reaches 145°F, about 8-12 minutes. Rest pork chops.
4. In the same skillet over medium heat, add 1 tablespoon butter. Sauté shallots 2 minutes, add garlic 30 seconds.
5. Add cognac, scrape browned bits, reduce by half (1-2 minutes).
6. Stir in Dijon mustards, chicken stock, heavy cream, and thyme. Simmer 3-5 minutes.
7. Remove thyme, blend sauce until smooth, return to heat low. Stir in remaining butter for silkiness.
8. Thinly shave fennel and slice apple; toss with lemon juice.
9. Whisk together mustard vinaigrette ingredients, slowly drizzle in olive oil until emulsified. Toss with fennel and apple.
10. Serve pork chops drizzled with sauce, alongside salad garnished with walnuts, Parmigiano, and fennel fronds.

Nutrition

Calories: 2648kcalCarbohydrates: 221gProtein: 98gFat: 143gSaturated Fat: 51gPolyunsaturated Fat: 15gMonounsaturated Fat: 68gTrans Fat: 0.4gCholesterol: 389mgSodium: 13530mgPotassium: 3474mgFiber: 22gSugar: 164gVitamin A: 8033IUVitamin C: 52mgCalcium: 859mgIron: 11mg

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