Under 30 Minutes

Pork Chops with Endive Salad and Caraway Mustard

Pork chops are quick to cook and always satisfying. Pair them with this simple endive salad and tasty dipping sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2009


  • 2 tablespoons olive oil
  • 4 boneless pork loin chops (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon caraway seeds, crushed
  • 3 heads endive, halved, cored, and thinly sliced
  • 1 cup fresh parsley leaves


  1. In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side. Transfer pork to a plate and let rest 5 minutes.

  2. Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds and season with salt and pepper.

  3. In a large bowl, whisk together 1 tablespoon oil and lemon juice; season with salt and pepper. Add endive and parsley and toss to combine. Serve pork with salad and mustard sauce.

Cook's Notes

To crush caraway seeds, chop them with a knife or place in a plastic bag and pound them with a meat mallet. For more flavor, toast the seeds briefly in a dry skillet. Halve the endive heads lengthwise with a sharp paring knife, then cut out the core from each half.


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