Pork Scaloppine with Fennel, Apple & Cabbage

By kris_march

Ingredients

• 2 tablespoons unsalted butter
• 8 pork scaloppine
• Salt and pepper to taste
• 1 small apple, peeled, cored and cut into 1/2-inch dice
• 1 small fennel bulb, cored (lacy fronds reserved) and cut into thin crosswise slices
• 1/4 About 1/4 head red cabbage, cut into long, thin strips (about 1 cup)
• 1/2 yellow onion, minced
• 1 tablespoon caraway seeds
• 1 tablespoon sugar
• 1/2 cup apple juice
• 1/4 cup bourbon
• 2 tablespoons apple cider vinegar
• 1/2 cup heavy cream
• 1 1/2 pounds fresh potato gnocchi (or vacuum-packed)

Details

Servings 4

Preparation

Step 1

Fill a large pot with salted water and set over high heat.

Set a skillet over high heat. Add 1 tablespoon of the butter.

Season the pork generously on both sides with salt and pepper. Add to the skillet, working in batches if necessary, and cook until almost done, about 30 seconds per side. Remove the pork from the skillet and tent with foil to keep it warm.

Melt the remaining 1 tablespoon butter in the skillet. Add the apple, fennel slices, the cabbage, onion and caraway seeds. Stir in the sugar. Saute until the vegetables are softened, 3 to 5 minutes.

While the vegetables are cooking, chop about 1 1/2 tablespoons fennel fronds and set aside.

Add the apple juice, bourbon and vinegar to the vegetables and bring to a boil. Cook until the liquid has reduced and the mixture has thickened slightly, about 1 to 2 minutes. Season with salt and pepper. Reduce heat to medium and stir in the cream.

Drop the gnocchi into the pot of now-boiling water.

Return the pork to the skillet to finish cooking, which should take 1 to 2 minutes.

When the gnocchi float, after about 30 seconds to 1 minute, drain them.

Portion the pork onto serving plates.

Add the gnocchi to the skillet and toss with the vegetables. Spoon onto the plates. Garnish with the chopped fennel fronds.