PORK CHOP WITH APPLE AND CELERY ROOT SALAD
For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.
Provided by Claire Saffitz
Categories Bon Appétit Pork Pork Chop Apple Fall Winter Dinner Lettuce Salad Almond Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- Pork chop:
- Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
- Let pork chop sit at room temperature at least 1 hour for even roasting.
- Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
- Salad and assembly:
- While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
- Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
- Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.
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jenie pagulayan
[email protected]This was a great recipe! The pork chops were moist and flavorful, and the salad was a great complement. I would definitely make this again.
Abu Tizita
[email protected]I made this recipe for a dinner party and it was a huge success. The pork chops were cooked perfectly and the salad was a great way to add some freshness to the dish. My guests raved about it!
Majedi 00
[email protected]This recipe was easy to follow and the results were delicious. The pork chops were juicy and the salad was a great way to balance out the richness of the pork. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight
M. AyaanOp7p
[email protected]I made this recipe for my family and they loved it! The pork chops were cooked perfectly and the salad was a great way to add some freshness to the dish. I will definitely be making this again.
yochi tiger
[email protected]I followed the recipe exactly and the pork chops turned out dry and overcooked. The salad was also bland. I would not recommend this recipe.
Mukama Adonia
[email protected]This was a great recipe! The pork chops were moist and flavorful, and the salad was a great complement. I would definitely make this again.
Mudasar Hussain
[email protected]I've made this recipe several times and it's always a hit. The pork chops are always cooked perfectly and the salad is a great way to use up leftover apples and celery root. I highly recommend this recipe!
Mahanoor Shah
[email protected]This recipe is easy to follow and the results are delicious. The pork chops are juicy and the salad is a great way to add some freshness to the dish. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Seema Sen
[email protected]I'm not a big fan of pork chops, but this recipe changed my mind. The pork chops were tender and flavorful, and the salad was a great way to lighten up the dish. I'll definitely be making this again.
Samukelisiwe Hlatshwayo
[email protected]I made this dish for a dinner party and it was a huge success. The pork chops were cooked perfectly and the salad was a great balance of sweet and savory. My guests raved about it!
Kerry Omondi
[email protected]This recipe was a hit with my family! The pork chops were juicy and flavorful, and the apple and celery root salad was a refreshing and delicious accompaniment. I will definitely be making this again.