Herbed Apple Salad With Pan-Seared Porkchop

1. 1

   Heat a pan large enough for all the pork chops you are cooking on the stove and add 1 tablespoon of butter. Once melted, add all Breadcrumb ingredients and toast a few minutes, stirring frequently, until lightly browned. Remove from pan and put to the side.

2. 2

   Preheat oven to 400 degrees and turn a burner on to medium high heat and add 1 tablespoon of olive oil.

3. 3

   Lightly salt and pepper both sides of the porkchops. Lay pork chops in the pan and allow to sear for 2 minutes without moving them. Flip pork chops over in the pan and allow to cook 1 minute. Turn off the stove and place the entire pan in the oven to cook for 5 to 8 minutes, depending on the thickness of the pork chops. You want them cooked to an internal temperature of 160 degrees. Take the pan out of the oven and quickly add 1 tablespoon of butter and 1 tablespoon of lemon juice to the pan, and coat all of the chops. Let chops rest.

4. 4

   Assemble first 4 ingredients of the salad. Stir together remaining lemon juice and olive oil, and toss with salad. Slice porkchops. Top the salad with porkchop slices, breadcrumbs, and shaved Grano Padano.

5. 5

   Add freshly ground salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.