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
What You'll Need
For the Salad
Tart apples peeled, cored, and diced (such as Jonagold, Granny Smith, or Fuji)
1 1/2 cups
1 1/2 cups
Basil, roughly torn
Grano Padano, shaved
Extra Virgin Olive Oil
Boneless 8 oz. Porkchops
salt and pepper
For the Breadcrumbs
Pistachios, coarsley chopped
sage, finely chopped
grated zest of 1 lemon
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.