Name: Pork Chops With Frisée-Apple Salad
Yield: 4 servings
Ingredients: 2 Fresno chiles, thinly sliced; ½ cup white wine vinegar; 1 Tbsp. honey; Kosher salt; 4 ½"-thick bone-in pork rib chops (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

Plate of pork on a white linen with a glass of beer.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni

Pork and apples are a classic combination, with the rich meat benefitting from the sweet-tart balance that apples deliver so well. This recipe brings a weeknight-friendly approach to the pairing, inspired by a dish at The Publican in Chicago. The fruit—left raw and crunchy—features in a bright, bracing salad of slightly bitter frisée and quick-pickled Fresno chiles, which lend their brining liquid to the salad dressing as well. Served alongside a seared pork chop and simple pan sauce, the spicy-sweet salad brings balance to the entire dish.

What you’ll need

Small Saucepan
$160 At Amazon
Cast Iron Skillet
$40 At Amazon
Tongs
$18 $14 At Amazon

Recipe notes

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