Pork Chops with Endive Salad and Caraway Mustard

Prep Time:
25 mins
Total Time:
25 mins

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


  • 2 tablespoons olive oil

  • 4 boneless pork loin chops (6 to 8 ounces each)

  • Coarse salt and ground pepper

  • ¼ cup Dijon mustard

  • ¼ cup mayonnaise

  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

  • ½ 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.

Related Articles