Sous vide fennel-spiced pork chops | SKS Recipe | SKS

Ingredients

• (4) 1”- 1 ½” thick pork loin chops
• 4 tsp. extra virgin olive oil
• 4 small rosemary sprigs
• 1 Tbsp. canola oil for searing
• salt and pepper to taste
• ½ cup ground fennel seeds
• 1.5 Tbsp. ground coriander seeds
• 1.5 Tbsp. kosher salt
• 1 Tbsp. ground white pepper
• 1 small-medium head Napa or Savoy cabbage
• 1 head of fennel
• 2 shallots, peeled
• 2 Tbsp. butter, duck fat or bacon fat
• 2 Tbsp. verjus (white wine or apple cider can be substituted if verjus is unavailable)
• 1 tsp. caraway seeds
• 1 Tbsp. mixed fresh herbs, chopped (parsley, chive, tarragon etc.)
• kosher salt and ground black pepper to taste
• 4 apples, peeled, cored and cut into 4-6 equal wedges
• 2 tsp. butter
• 1 Tbsp. honey
• 2 tsp. apple cider (can substitute white wine)
• 1 Tbsp. white wine
• 1/8 tsp. fennel seed (optional)
• Salt to taste