Ingredients:
For pork chops
- 1 tablespoon safflower oil (for high heat);
- 4 pieces 1/2” (1 cm) thick pork chops, about 1 1/4 to 1 1/2 lb (0.6 to 0.75 kg) cleaned and patted dry;
- 2 tablespoons ginger juice;
- 1/2 teaspoon sea salt.
For salad
- 1 large Belgium endive;
- 1/2 frisée, about 4 oz. (125 g);
- 2 medium size dill pickles;
- 1/2 granny smith apple;
- 1/2 English cucumber;
For salad dressing
- 5 shallots;
- Juice from 2 lemons;
- Fresh mint, 5 leaves;
- 1 teaspoon cane sugar, adjust for taste.
Recipe:
Serving for 4For pork chop
- Place the pork chops in a bowl;
- Add ginger juice and sea salt marinate overnight;
- Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Brown both sides of the pork chops, about 2 minutes each side;
- Transfer to shallow baking pan;
- Place in a 400˚F (205˚C) for 25 minutes;
- Pierce the pork chops with a knife and they are done when the juices run clear;
- Let the pork chops rest for 5 minutes, serve warm with salad.
For salad
- Slice endive while rotating;
- Cut frisée to smaller pieces;
- Julienne English cucumber;
- Mix endive, frisée and English cucumber;
- Add salad dressing.
For salad dressing
- Thinly slice shallots;
- Add lemon juice at least 30 minutes before serving;
- Peel apple and slice thin, add lemon juice to avoid browning;
- Julienne dill pickle, add to lemon juice;
- Add mint.