Pork Chops With Endive Salad And Caraway Mustard Recipes

VINEGARED PORK CHOP MILANESE WITH RADISH SALAD

Steps:

• Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
• Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
• Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.

BAKED PORK CHOPS WITH CARAWAY SEEDS AND CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
• Put the pork chops in a covered baking dish.
• Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
• Bake, covered, for 1 hour.
• Halfway through, check dish and add more water if needed.
• When done, sprinkle with salt and pepper to taste before serving.

CARAWAY-CRUSTED PORK CHOPS

Steps:

• Finely grind caraway seeds and peppercorns in an electric coffee/spice grinder or with a mortar and pestle and spread on a plate. Season chops with salt and dredge in spice mixture, coating completely.
• Heat oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until golden brown and just cooked through, about 5 minutes on each side. Transfer chops to a plate. Add vinegar to skillet and deglaze over moderately high heat, scraping up brown bits, until most of vinegar is evaporated, about 20 seconds. Add juice and simmer until reduced by half, about 3 minutes. Stir butter into sauce with salt to taste and pour over pork chops.

DATE NIGHT PORK CHOP WITH APPLE AND ENDIVE SALAD | EPICURIOUS

Steps:

• Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.
• Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.
• Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.
• Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.
• Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

MUSTARD PORK CHOPS

Steps:

• I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.
• This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.
• Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
• Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
• Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
• Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.

PORK CHOPS WITH ENDIVE-GRAPE SALAD

Steps:

• Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel-lined plate.
• Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest.
• Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops.
• Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives.

CARAWAY PORK CHOPS

Steps:

• 1. Preheat oven to 350.
• 2. Layer onions and apples in the bottom of a shallow baking dish.
• 3. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• 4. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• 5. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• 6. Cover and bake 1 hour.