Apple Butter and Fennel Pork chops

Apple butter is not very common these days, you can substitute apple sauce just add a pinch of ground cloves and nutmeg. The thickness is not the same, but works nicely. If you are lucky enough to make your own or know someone that will share even better. Gaia's Breath pork rib chops are so wonderful to work with. Gone are the days of dried out chewy chops! There is a wonderful succulent moistness to these chops, that just tickles and pleases the palate!

4 Gaia's Breath Pork Rib chop
1/4 c apple butter
2 tbsp white wine vinegar
1 tbsp whole grain mustard (preferably homemade)
s/p
2 The Farm B/B fennel
4 tbsp Kriemhild Butter

Preheat oven to 350 degrees F.

Melt butter in a large cast iron pan over medium heat. Thinly slice fennel. Add to melted butter and season with s/p. Saute for 12-15 minutes over medium/low heat until slightly caramelized. Remove from pan to a plate; set aside.

Add another 1 tbsp of butter to pan if needed. Season pork chops with s/p well. Add to pan and brown on both sides, about 3 minutes per side.

Meanwhile whisk together the apple butter, vinegar and mustard. Add a pinch of s/p.

Add apple butter to pan and bring to a boil. Boil for about 5 minutes or until liquid reduces by 1/2. Divide the fennel over top of the chops. Cover pan with a lid or foil.

Place in oven for 30 minutes.

Remove and let stand for about 5 minutes before serving. Serve apple butter sauce to side. Serve with spaetzle (as in picture) or garlic mashed potatoes, rice or noodles of choice.