Summer Pork Chops Salad

Summer Pork Chops

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 4

For pork chop

  1. Place the pork chops in a bowl;
  2. Add ginger juice and sea salt marinate overnight;
  3. Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
  4. Brown both sides of the pork chops, about 2 minutes each side;
  5. Transfer to shallow baking pan;
  6. Place in a 400˚F (205˚C) for 25 minutes;
  7. Pierce the pork chops with a knife and they are done when the juices run clear;
  8. Let the pork chops rest for 5 minutes, serve warm with salad.

For salad

  1. Slice endive while rotating;
  2. Cut frisée to smaller pieces;
  3. Julienne English cucumber;
  4. Mix endive, frisée and English cucumber;
  5. Add salad dressing.

For salad dressing

  1. Thinly slice shallots;
  2. Add lemon juice at least 30 minutes before serving;
  3. Peel apple and slice thin, add lemon juice to avoid browning;
  4. Julienne dill pickle, add to lemon juice;
  5. Add mint.

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