Herbed Apple Salad with Pan-Seared Porkchop

For the Salad

• 2 Tart apples peeled, cored, and diced (such as Jonagold, Granny Smith, or Fuji)
• 1 1/2 cup Arugala
• 1 1/2 cup Watercress
• 1/4 cup Basil, roughly torn
• 1/3 cup Grano Padano, shaved
• 2 Lemons juiced
• 5 tablespoons Extra Virgin Olive Oil
• 4 Boneless 8 oz. Porkchops
• pinches salt and pepper
• 1 tablespoon butter

For the Breadcrumbs

• 1/4 cup Panko Breadcrumbs
• 1/4 cup Pistachios, coarsley chopped
• 1 tablespoon sage, finely chopped
• 1 tablespoon butter
• grated zest of 1 lemon
• 1 garlic clove

1. 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.
2. Preheat oven to 400 degrees and turn a burner on to medium high heat and add 1 tablespoon of olive oil.
3. Lightly 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.
4. Assemble 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.
5. Add freshly ground salt and pepper to taste and serve.