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Author Notes: Does anyone remember that Brady Bunch episode touting Porkchops and applesauce? Well, this is my grown-up answer to that classic meal (without the fun voice). I've always loved texture in my food, and, inspired by various incarnations of the Italian arugula salad, I came up with this combination. I wanted to give a bit more depth to the flavors in the salad, and think that this works really well using Meyer lemons. Enjoy! —safenervine
For the Salad
- 2 Tart apples peeled, cored, and diced (such as Jonagold, Granny Smith, or Fuji)
- 1 1/2 cups Arugala
- 1 1/2 cups 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
- 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.
- Preheat oven to 400 degrees and turn a burner on to medium high heat and add 1 tablespoon of olive oil.
- 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.
- 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.
- Add freshly ground salt and pepper to taste and serve.
- This recipe was entered in the contest for Your Best Salad with Apples
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