Under 30 Minutes

Pork Chops with Endive Salad and Caraway Mustard

  • Prep:
  • Total Time:
  • Servings: 4
Pork Chops with Endive Salad and Caraway Mustard

Source: Everyday Food, May 2009

Ingredients

  • 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

Directions

  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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