Serves 4
30 min
Pork Chops with Shaved Brussels Sprouts and Apple Salad
Recipe GLPR8b99ec4350321f
Pan-seared thick-cut pork chops served with a vibrant, crisp salad of shaved Brussels sprouts and tart apple dressed in a bright honey-vinaigrette and topped with toasted almonds. A simple, elegant Mediterranean-inspired main that comes together in 30 minutes.
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Ingredients
4 thick pork chops (about 1 1/2 inches thick)
to taste Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 pound Brussels sprouts, trimmed and very thinly sliced
1 large tart apple, cored and sliced 1/4-inch thick
1/4 cup slivered almonds
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1/4 cup honey
1/2 cup extra-virgin olive oil
Directions
Place a large skillet over medium-high heat and add the canola oil. While the oil heats, pat the pork chops dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Once the oil is shimmering, carefully place the pork chops in the skillet. Sear for 6 to 7 minutes on the first side without moving them, until golden brown.
Flip the pork chops and continue cooking for another 6 to 7 minutes until the internal temperature reaches 145 degrees Fahrenheit when measured at the thickest part with an instant-read thermometer. Transfer to a plate and let rest for a few minutes.
While the pork chops cook, prepare the vinaigrette by whisking together the apple cider vinegar, fresh lemon juice, and honey in a small bowl. Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify. Season to taste with salt and pepper.
In a large bowl, combine the thinly sliced Brussels sprouts and apple slices. Pour the vinaigrette over the salad and toss gently until all pieces are evenly coated. Allow the salad to sit for 2 to 3 minutes to soften slightly.
Toast the slivered almonds in a small dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
Divide the Brussels sprouts and apple salad among four plates, top each with a rested pork chop, and garnish with the toasted almonds. Serve immediately.
