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

Everyday Food, May 2009

Gallery

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Advertisement

Reviews

Advertisement