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Pork Chops with Frisee-Apple Salad
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Rating : 4
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Brief Description
A weeknight-friendly meal of seared pork chop in a simple pan sauce with the sweet-tart balance of apples in the spicy-sweet salad.
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Main Ingredient
pork chops
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Category: Pork
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Dec 06, 2022
Number of Servings:
Ingredients:
- 2 - Fresno chiles thinly sliced
- 1/2 cups - white wine vinegar
- 1 tablespoons - honey
- - kosher salt
- 4 - pork rib chops (about 2 lbs.) 1/2-inch thick bone-in
- - freshly ground black pepper
- 2 tablespoons - all-purpose flour
- 5 tablespoons - extra-virgin olive oil, divided
- 2 - large shallots finely chopped
- 1 cups - low-sodium chicken or vegetable broth
- 4 tablespoons - unsalted butter
- 1 - large bunch frisee, torn
- 1 - small apple such as Fuji or Gala, thinly sliced
Directions:
Step 1
Put 2 Fresno chiles, thinly sliced, in a small heatproof bowl. Whisk together ½ cup white wine vinegar and 1 Tbsp. honey in a small saucepan; season with a big pinch of kosher salt. Bring to a boil, stirring, over medium-high heat, then pour over chiles. Set aside.
Step 2
Pat four ½"-thick bone-in pork rib chops (about 2 lb.) dry with paper towels. Season all over with salt and freshly ground black pepper, then lightly sprinkle both sides with 2 tablespoons of all-purpose flour to coat.
Step 3
Heat 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in 2 batches and adding 1 Tbsp. extra-virgin olive oil between batches, cook pork chops, turning every 2 minutes, until golden brown and cooked through, about 6–9 minutes per batch. Transfer to a large plate.
Step 4
Add 2 large shallots, finely chopped, to the fat in skillet; season with salt. Cook, stirring, until softened, about 1 minute. Pour in 1 cup low-sodium chicken or vegetable broth and bring to a boil, scraping up any browned bits. Cook, stirring often, until reduced by two thirds, about 1 minute. Add 4 Tbsp. unsalted butter and any accumulated juices from pork on plate. Cook, stirring, until butter is melted and sauce is slightly thickened, about 2 minutes. Season with salt and pepper.
Step 5
Meanwhile, toss 1 large bunch frisée, torn, 1 small apple (such as Fuji or Gala), thinly sliced, drained reserved pickled chiles, 3 Tbsp. pickling liquid, and remaining 2 Tbsp. extra-virgin olive oil in a large bowl to combine. Season with salt and pepper.
Step 6
Divide pork chops, plate and serve salad alongside.
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