Serves 4
40 min
Pork Chops With Frisée-Apple Salad
Recipe GLPR963da9f44244dc
Succulent bone-in pork chops are seared until golden and served with a savory brown butter sauce, alongside a bright and tangy frisée salad dressed with pickled Fresno chiles, crisp apple slices, and a vinegar-based dressing. This elegant dish balances richness with acidity for a satisfying main course.
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Ingredients
2 Fresno chiles, thinly sliced
½ cup white wine vinegar
1 Tbsp. honey
Kosher salt
4 bone-in pork rib chops, ½-inch thick (about 2 lb.)
Freshly ground black pepper
2 Tbsp. all-purpose flour
5 Tbsp. extra-virgin olive oil, divided
2 large shallots, finely chopped
1 cup low-sodium chicken or vegetable broth
4 Tbsp. unsalted butter
1 large bunch frisée, torn
1 small apple (such as Fuji or Gala), thinly sliced
Directions
Place the sliced Fresno chiles in a small heatproof bowl. In a small saucepan, combine the white wine vinegar and honey with a generous pinch of kosher salt. Bring to a boil over medium-high heat, stirring occasionally. Pour the hot vinegar mixture over the chiles and set aside to cool, allowing them to pickle.
Pat the pork chops dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust both sides with the all-purpose flour, shaking off any excess to create a thin, even coating.
Heat 2 Tbsp. of the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chops for 6–9 minutes, turning every 2 minutes, until golden brown on all sides and cooked to an internal temperature of 165°F. Add the remaining 1 Tbsp. of olive oil between batches as needed. Transfer the cooked chops to a large plate and set aside.
Add the finely chopped shallots to the fat remaining in the skillet and season with a pinch of salt. Cook, stirring, for about 1 minute until just softened. Pour in the chicken or vegetable broth and bring to a boil, scraping the bottom of the pan to release any browned bits. Continue cooking and stirring until the liquid reduces by about two-thirds, roughly 1 minute. Remove from heat, add the butter and any juices that have accumulated from the resting pork, and stir until the butter melts and the sauce emulsifies into a silky glaze, about 2 minutes. Taste and adjust seasoning with salt and pepper.
In a large bowl, combine the torn frisée, thinly sliced apple, drained pickled chiles, 3 Tbsp. of the pickling liquid, and the remaining 2 Tbsp. of olive oil. Toss gently to combine. Season to taste with salt and pepper.
Divide the pork chops among four plates and spoon the warm brown butter sauce over them. Serve the frisée-apple salad alongside each portion.
