Main Dishesbonappetit4.2
Pork Chops With Frisée-Apple Salad
The classic pairing of pork and apples, reimagined as a weeknight meal. A salad packed with sliced apples and pickled chiles balances simple, saucy pork chops.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
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.
Fresno chiles, thinly sliced2. honey1 TbspKosher salt
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 Tbsp. all-purpose flour to coat.
Freshly ground black pepper. all-purpose flour2 Tbsp
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, 6–⏱️ 9 minutes per batch. Transfer to a large plate.
. extra-virgin olive oil, divided5 Tbsp
4
Add 2 large shallots, finely chopped, to 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 emulsified and slightly thickened, about ⏱️ 2 minutes. Season with salt and pepper.
large shallots, finely chopped2low-sodium chicken or vegetable broth1 cup. unsalted butter4 Tbsp
5
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.
large bunch frisée, torn1. extra-virgin olive oil, divided5 Tbsp
6
Divide pork chops among salad alongside.
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