by safenervine
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safenervine's Notes:
Expand2 Tart apples peeled, cored, and diced (such as Jonagold, Granny Smith, or Fuji) Ask a question about this ingredient
1 1/2 cup Arugala Ask a question about this ingredient
1 1/2 cup Watercress Ask a question about this ingredient
1/4 cup Basil, roughly torn Ask a question about this ingredient
1/3 cup Grano Padano, shaved Ask a question about this ingredient
2 Lemons juiced Ask a question about this ingredient
5 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
4 Boneless 8 oz. Porkchops Ask a question about this ingredient
pinches salt and pepper Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/4 cup Panko Breadcrumbs Ask a question about this ingredient
1/4 cup Pistachios, coarsley chopped Ask a question about this ingredient
1 tablespoon sage, finely chopped Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
grated zest of 1 lemon Ask a question about this ingredient
Heat a pan large enough for all the pork chops you are cooking on the stove and add 1 tablespoon of butter. Once melted, add all Breadcrumb ingredients and toast a few minutes, stirring frequently, until lightly browned. Remove from pan and put to the side.
Ask a question about this stepPreheat oven to 400 degrees and turn a burner on to medium high heat and add 1 tablespoon of olive oil.
Ask a question about this stepLightly salt and pepper both sides of the porkchops. Lay pork chops in the pan and allow to sear for 2 minutes without moving them. Flip pork chops over in the pan and allow to cook 1 minute. Turn off the stove and place the entire pan in the oven to cook for 5 to 8 minutes, depending on the thickness of the pork chops. You want them cooked to an internal temperature of 160 degrees. Take the pan out of the oven and quickly add 1 tablespoon of butter and 1 tablespoon of lemon juice to the pan, and coat all of the chops. Let chops rest.
Ask a question about this stepAssemble first 4 ingredients of the salad. Stir together remaining lemon juice and olive oil, and toss with salad. Slice porkchops. Top the salad with porkchop slices, breadcrumbs, and shaved Grano Padano.
Ask a question about this stepAdd freshly ground salt and pepper to taste and serve.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Brady Bunch porkchops & applesauce "kicked up a few notches" :)