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