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
$35 At Amazon
Tongs
$16 $15 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
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 Tbsp. 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, 6–9 minutes per batch. Transfer to a large plate.
Step 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.
Step 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.
Step 6
Divide pork chops among salad alongside.
